Thursday, May 7, 2009

Fresh Favas - Pasta with Fava Beans, Roasted Tomatoes and Green Garlic

I love shelling beans. I realize that might sound simplistic and perhaps a bit boring to some, but I find it to be one of those truly perfect tasks. One is perfectly welcome to zone out and go a bit zen on a task like this, and still achieve tangible results in the end. Drinking a glass of wine or a bottle of hoppy beer whilst listening to the new Neko Case album doesn't hurt matters either. Windows open, sun shining and beans a'shuckin. I deem it a perfect recipe for a lovely weekend afternoon. Add some friends into the mix and you're really onto something.


I picked up these fava beans at the farmer's market. Fava beans are twice as exciting as normal beans, because they require twice the shucking! Once from the pod, and another from the casement that surrounds the bean itself. The first shuck job is fairly self-explanatory. The second takes about 3 minutes of blanching on the stove, and then a shock of cold water to stop them from cooking. Then peel and eat. I usually do so with my favorite fresh pasta from the Phoenix Pastaficio booth. The one made from porcini mushrooms that requires 3 minutes of cook time and is far superior to all other pastas. I threw that together with some oven roasted tomatoes, asparagus, fresh arugula and sauteed green garlic and then doused the whole mess with lemon juice, olive oil and salt. Finished it off with a dusting of fresh Parmesan, and it tasted just like spring.


Farmer's Market Pasta with Fava Beans, Roasted Tomatoes and Green Garlic
Can easily be made vegan by ommiting Parmesean. Porcini Pasta is a vegan pasta.

1 lb fava beans
1 bunch asparagus
1/2 lb arugula
1/2 lb cherry tomatoes
2 bulbs green garlic
1 lb porcini pasta
1/2 lemon
olive oil
salt and pepper to taste
Parmesan cheese

The secret to this dish is is to oven roast the tomatoes and asparagus. Preheat oven to 350, halve the tomatoes and put into a bowl with a few glugs of olive oil and salt to taste. Coat the tomatoes in the oil and salt, then roast for half an hour. When the tomatoes are done, turn the oven to 400. Coat the asparagus in a small amount of olive oil and salt, roast for 20 minutes. Boil a pot of water and cook the pasta. Meanwhile, saute the green garlic in a bit of olive oil until slightly tender and translucent. Add the favas and saute for about two minutes over medium heat. Add green garlic, favas, tomatoes and asparagus to a bowl with the arugula. When the pasta is done, strain and then add to the vegetables. The heat from the pasta will wilt the arugula slightly. Add the lemon and a few good glugs of olive oil, salt and pepper to taste and finally the Parmesan. Eat while still warm.

3 comments:

  1. the color of those favas are amazing! they look like they've been polished.

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  2. I can't WAIT to try this! :-D

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  3. PS- and I am now checking out Neko; great food AND music taste. You're truly exquisite! LoL

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