Sunday, May 2, 2010

Pasta with Fava Bean Sauce

From The Tra Vigne Cookbook, recommended by Whole Earth CSA member Erin. Thanks! 2 tablespoons extra virgin olive oil
  • 1-1/2 teaspoons minced garlic
  • 1 tablespoon finely chopped fresh oregano
  • 1-1/2 cups vegetable broth (good time to use those leftover greens!)
  • Gray salt (unrefined sea salt such as Celtic) and freshly ground pepper
  • 2 cups cooked, peeled fava beans
  • 3/4 pound dried fettuccine
  • 4 oz piece pecorino cheese or Parmesan cheese
Heat the olive oil in a medium saucepan over medium-high heat until hot. Add the garlic and saut√© briefly until light brown. Stir in the oregano, then add 1 cup of the stock. Bring to a boil, season with salt and pepper, and add 1-1/2 cups of the fava beans. Simmer to blend the flavors, about 3 minutes. Scrape into a blender container and puree with the remaining 1/2 cup stock until smooth. Return the sauce to the pan and add the remaining 1/2 cup favas. Simmer gently and taste for seasoning. Add salt and especially pepper. Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain, reserving about 1/2 cup of the pasta cooking water. Pour the pasta into a warm serving bowl and add the sauce. Toss well and thin with the pasta water, if necessary, until the sauce is glossy and not sticky. Serve immediately and grate the cheese over the top at the table. The sequence in which you cook ingredients is important. Adding oregano early keeps the flavor underneath the delicate favas. Now’s the time to use our extra virgin olive oil, or any other high quality olive oil to drizzle over the pasta.

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