PENNE CARBONARA WITH FAVA BEANS, PEAS AND PECORINO
Provided by Alice Hart
Categories dinner, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- First, find a willing assistant to help peel the favas. Bring 6 cups water to a boil in a large pot. Add the peeled favas and blanch for about 1 minute, then scoop them out (reserving the water) and put them into a bowl of cold water. Drain and slip them out of their whitish skins to reveal the emerald-green bean.
- Bring the water back to a rolling boil. Add 1 tablespoon salt and the penne, stirring occasionally to keep it from sticking. Meanwhile, in a small bowl mix together the egg yolks, pecorino and a little salt and pepper.
- When the pasta is almost done (about 2 minutes less than the time suggested on the package), add the favas and peas to the pot. Cook for 1 to 2 minutes, until the pasta is al dente.
- Reserve 1/2 cup of the cooking water. Drain the penne and vegetables, and return them to the pot. Add the butter and stir well. Add the egg yolk mixture and chives, tossing gently and adding a few tablespoons of the cooking water to form a silky sauce that clings to the penne. Adjust the seasoning, and serve with a wedge of pecorino for grating.
Nutrition Facts : @context http, Calories 643, UnsaturatedFat 6 grams, Carbohydrate 108 grams, Fat 13 grams, Fiber 21 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 850 milligrams, Sugar 24 grams, TransFat 0 grams
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.
SPAGHETTI WITH FAVA BEANS, BREAD CRUMBS AND MARJORAM
This recipe is inspired by a dish from southern Italy made with fresh peas rather than fava beans. Substitute one for the other, depending on what you find at the market. In the original peasant recipe, bread crumbs stand in for cheese, but I've given you the option here of Parmesan or pecorino.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, pastas, main course
Time 30m
Yield Serves four
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a rolling boil over high heat. Salt generously, and add the spaghetti. After five minutes, add the skinned favas. Cook over high heat, stirring occasionally so the pasta doesn't stick together, until al dente, about 10 minutes.
- Meanwhile, in a small skillet, heat the olive oil over medium heat, then add the bread crumbs, marjoram, salt and pepper. Cook, stirring, until crispy, three to four minutes. Turn off the heat, and set aside.
- When the pasta is cooked al dente, remove 1/2 cup of the cooking water and transfer to a large serving bowl. Drain the pasta and fava beans, and add to the bowl. Add the bread crumb mixture, toss together and serve, passing the cheese at the table.
Nutrition Facts : @context http, Calories 699, UnsaturatedFat 8 grams, Carbohydrate 130 grams, Fat 11 grams, Fiber 27 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 926 milligrams, Sugar 29 grams
PASTA WITH FAVA BEANS & PECORINO ROMANO
This is simple to make and delicious recipe that really allows the ingredients to shine. It's from "Bon Appétit" (May 1998). It works well with both fava and lima beans. If using fresh fava beans, peel the beans first, then blanch them for 2 minutes in boiling water and plunge them into cold water until you finish the rest of the prep.
Provided by blucoat
Categories One Dish Meal
Time 35m
Yield 6 appetizer portions
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.
Nutrition Facts : Calories 398.9, Fat 12, SaturatedFat 2, Cholesterol 47.9, Sodium 17.2, Carbohydrate 58.8, Fiber 7.1, Sugar 2.8, Protein 15
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.
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FRESH PASTA WITH FAVA BEANS AND PECORINO CHEESE
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Servings 2Estimated Reading Time 3 mins
- Bring a pot of salted water to a boil. If available, use a pot with a removable strainer insert. IMPORTANT!! – What makes this dish successful is using the starchy cooking water left over from cooking the pasta in the dish, so if you have to drain the pasta in a strainer, reserve 1 cup of pasta water.
- Heat the olive oil in a large skillet over medium-low heat. Add the prepared fava beans and gently warm in the oil. Grind a little black pepper into the beans if you like.
- Drop the fresh pasta into the boiling water. When the pasta floats to the top, cook for AT MOST 1 minute and drain.
- Ladle some pasta water into the hot skillet containing the fava beans. Swirl around and then add the cooked drained pasta. Raising the heat to medium, continue to cook the pasta in the pan with the water and fava beans until most but not all of the water has been absorbed.
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