HERBED FAVA BEANS WITH PASTA
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Fill a large bowl with ice water. Bring a large pot of salted water to a boil. Add the fava beans and cook 30 seconds. Remove with a slotted spoon and transfer to the ice water; let cool about 5 minutes (keep the pot of water boiling). Drain the beans, then peel off their skins (they should slip right off). Add the pasta to the boiling water and cook as the label directs. Reserve about 1 1/2 cups cooking water, then drain the pasta.
- Heat the olive oil, garlic, mint sprigs, parsley sprigs and all but 2 tablespoons of the scallions in a large skillet over medium heat. Cook, stirring, until the scallions are soft, 1 to 2 minutes. Add the favas and 1 cup of the reserved cooking water. Bring to a simmer and cook until the favas are tender and the liquid is slightly reduced, 8 to 10 minutes; discard the garlic and herb sprigs.
- Add the pasta to the skillet and cook, tossing until it absorbs some of the sauce, about 3 minutes. Stir in the butter, chopped mint and parsley, reserved scallions, and salt and pepper to taste. Add more cooking water to loosen, if needed. Serve warm or at room temperature.
- Tip: If you can't find fresh fava beans, use frozen shelled and skinned ones and blanch as directed.
LEMONY PASTA WITH ASPARAGUS AND WHITE BEANS
Marinating canned white beans in lemon juice and zest, along with red-pepper flakes and shallots, imbues them with brightness and a touch of heat, adding so much flavor to this warm-weather pasta. It's dead simple to make: While the pasta cooks and the beans marinate, sauté the asparagus in olive oil, then use that pan to finish the dish. There's enough asparagus in the mix to make this a one-pan meal, but serving it with a crisp green salad on the side will add a little crunch and freshness.
Provided by Melissa Clark
Categories dinner, noodles, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Grate the zest from the lemon into a small bowl. Halve the lemon and squeeze the juice from half of it on top of the zest. Add the white beans, shallot or onion, grated garlic, red-pepper flakes and a large pinch of salt and toss well. Drizzle in 1 tablespoon olive oil and set aside.
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until just shy of al dente, usually 2 minutes less than the package directs.
- Meanwhile, heat a 12-inch sauté pan over medium-high heat. When hot, add the remaining 3 tablespoons oil, then add the asparagus. Sauté until the asparagus is tender and starting to brown at the edges, 7 to 10 minutes. Add a big pinch of salt and the sliced garlic and sauté until the garlic is lightly golden, 1 to 2 minutes longer.
- Dip a coffee mug or glass measuring cup into the pasta water and scoop out about 1/2 cup of it to use for the sauce. Drain pasta, shaking it well. Add pasta, bean mixture, parsley and Parmesan to sauté pan and cook until the beans are hot and the pasta is al dente. If the mixture looks dry, splash in some (or all) of the reserved pasta water. Squeeze remaining lemon half over pasta, toss and taste. Season with pepper; add more salt, red-pepper flakes and lemon juice, if desired.
FRESH PASTA WITH FAVAS, TOMATOES, AND SAUSAGE
Provided by Alex Palermo
Categories Tomato High Fiber Dinner Sausage Legume Spring Birthday Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan over medium heat. Add next 3 ingredients. Sauté until onion is translucent, about 6 minutes. Add sausages; break up with fork. Sauté until brown, about 3 minutes. Add wine; simmer 1 minute, scraping up browned bits. Add tomatoes and fava beans. Sauté until tomatoes soften, about 5 minutes. Season sauce with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot.
- Add sauce to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid as needed if dry, about 2 minutes. Mix in 2 tablespoons cheese. Transfer pasta to bowl. Serve, passing additional cheese.
PASTA WITH FAVA BEANS AND LEMON SAUCE
I think this is such a fabulous dish to celebrate Spring!! Fava bean (also called Broad beans) season is late spring and after the beans are ready to use this prepares so fast, you'll have more time to spend outside in the lengthening daylight. If you don't have access to fresh or frozen fava beans, you can substitute lima beans (not my favourite, but some like them) or edamame. This recipe is from Organic Style, 5/2005, I added a bit of garlic and garnished with a little mint. The prep time mostly is shelling the fava beans, the cooking time includes removing their outer skins.
Provided by bikerchick
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Shell fava beans and cook in a medium pot of boiling salted water 2 minutes.
- Drain and immediately plunge into a large bowl of ice water.
- Peel off outer skins of beans---there is a dark green, thick ridge on the rounded side of the bean-starting there, pinch the skin and pull it open, once the skin opens a bit you can squeeze the bottom and the bean slips out into your bowl.
- Cook pasta in boiling salted water according to package directions until al dente (you definitely don't want to overcook the pasta for this dish).
- Reserve a half cup of the water the pasta has cooked in and drain pasta in colander, you don't have to worry about excess water in the "little ears" as it will help tie the pasta sauce together.
- Return pot to medium heat, add butter and garlic, cook until garlic is soft.
- Add half-and-half, heat one minute.
- Stir in lemon juice, zest and pepper.
- Add pasta and cheese, stirring until pasta is coated and cheese is melted.
- Add favas and toss, adding a few tablespoons of reserved pasta water if pasta seems dry (the starch from the cooking water will help make the sauce creamy, it shouldn't seem sticky).
- Serve immediately in warm bowls, garnishing with mint if desired.
TAGLIATELLE WITH FAVA BEANS AND PECORIN0 ROMANO
An appetizer that is simple to make, delicious and very appealing.
Yield Makes 6 first-course servings
Number Of Ingredients 7
Steps:
- Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer beans to large bowl. Reserve water in pot.
- Combine 2 cups beans, 1 cup chopped basil and garlic in processor. Using on/off turns, process until beans are coarsely chopped. Transfer mixture to bowl with whole beans. Add remaining 1 cup basil, olive oil and fresh lemon juice. Stir to blend. Season bean mixture to taste with salt and pepper.
- Meanwhile, cook pasta in same pot of boiling salted water until tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to pot.
- Stir 1/4 cup reserved cooking liquid into bean mixture. Add to pasta. Add 1/3 cup grated pecorino Romano cheese and enough remaining cooking liquid to moisten. Season pasta to taste with salt and pepper and serve.
SEARED HALIBUT WITH WALLA WALLA SPRING ONIONS, FAVA BEANS AND SH
The chef, Brad Root, does an AMAZING job with fish and I have never been disappointed with one of his creations. I've lightened it up a bit, but you're not missing anything.
Provided by VNess
Categories Halibut
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 teaspoons of the vegetable oil in a heavy saute pan over high heat. Season both sides of the halibut fillets with salt and pepper.
- Once oil is hot, add seasoned halibut. Sear the fish until it's just cooked through, 3 to 4 minutes each side, depending on thickness. Remove to a platter and keep warm.
- Add remaining oil to the saute pan and, over medium-high heat, saute onions, garlic, fava beans and shiitake mushrooms until the onions are tender, about 3 to 4 minutes.
- Add chicken broth, bring to a boil and cook until reduced by half, scraping up any browned bits from the bottom of the pan.
- Remove from heat and whisk in butter, tarragon and lemon juice, and season to taste with salt and pepper.
- To serve, place rice in middle of each plate and place halibut fillet on top of rice. Using a slotted spoon, spoon the fava bean and shiitake mixture over the fillets, then drizzle with the pan sauce. Garnish with reserved green onion tops.
- Note: Find Walla Walla spring onions at farmers markets and specialty markets. You can substitute 4 to 6 scallions.
- Note: To blanch and peel fava beans, boil shelled beans for about 50 seconds. Remove beans from pot and immediately plunge into cold water. Drain beans and remove whitish skins, using your fingernail to open the spongy skins, and then pinch the beans free.
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