Every Spring I would go to the farmer’s market, buy a ton of fresh fava beans, shell them, boil them and then peel each little bean. A lot of work for a small yield, but oh so worth the delights to be had after. I could only tell my friends of the delicious pasta dishes or appetizers that I made, as a five pound purchase would yield about 2-3 cups of beans, which equals, just enough for my family of four, and not enough to share. For the past couple of years I’ve forgone the fava bean ritual and just pined. Well, maybe not pined, but with a growing boys who don’t marvel at the prospect of shelling 5-7lbs of beans, I moved on.
And then something happened. Karis said, “why don’t you buy frozen fava beans?”
“What? Nah. Frozen beans can’t be that good.”
“No” she said, “I can barely tell the difference.”
I trust Karis with most things culinarily….so, reluctantly, I picked up a package of frozen fava beans from a nearby Middle-Eastern market. She’s right, and hence, you too can enjoy fava beans anytime. I know this may elicit an eye roll, but a multitude of readily available fava beans is truly a joy! Yes, my 17 year teen son eats with unbridled abandon.
However, there is one caveat. Make sure you go to a busy Middle-Eastern market. You want to make sure your fava beans aren’t freezer burned (this happened only once); they should sound loose in the bag and not icy.
Here is a super simple a recipe you can make with either fresh or frozen fava beans. But why wait until next year when you can bring a little springtime in right now?
Whenever I make pasta, I try and remember to save the pasta water. It acts as a sauce emulsifier and keeps your sauce from being dry.
In food processor add 2 cups of the fava beans, garlic and 1 cup of the basil and pecorino romano, give it a couple of pulses.
Add lemon juice, salt and pepper to taste. It may not be beautiful to look at but it is so so delicious!!
Springtime Anytime Fava Bean Pasta
Serves 4
Ingredients
3 cups shelled frozen or fresh fava beans
2 cups coarsely chopped fresh basil
1 tablespoon coarsely chopped oregano
2 large garlic cloves, chopped
1/4 cup good quality olive oil
2 tablespoons fresh lemon juice
16 ozs of fettucine or tagliatelle
1/2 cup of pecorino romano, freshly grated
Instructions
Cook beans in large pot of boiling salted water until just tender. About 3 minutes. Using slotted spoon transfer beans to a large bowl. Reserve water.
Combine 2 cups of beans, 1 cup of chopped basil and garlic in a food processor. Pulse on/off until beans are coarsely chopped. Transfer to bowl with the rest of the beans.
Add remaining basil, olive oil and fresh lemon juice. Stir to blend. Season with salt and fresh pepper.
Cook pasta in reserved water. Drain pasta and reserve 1 cup of the pasta water.
Stir 1/4 cup of the pasta water into the bean mixture. Add pasta and the freshly grated cheese. Add enough pasta water to moisten the whole dish. Check for seasoning and serve!!
Notes
Recipe adapted from The River Café
