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.
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.
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.
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.
PASTA WITH FAVAS, SHRIMP, AND FRESH CHILE
This quick pasta features fava beans; they're like a cross between asparagus and split peas, with a buttery texture and nutty taste that defines seasonal spring vegetables. They star alongside shrimp and pancetta is a dish that's a cinch to make.
Provided by Lauryn Tyrell
Time 40m
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath. Remove favas from outer pods and cook in a pot of salted boiling water until they float, 1 to 2 minutes. Transfer to ice-water bath; drain. Pinch tops of favas and squeeze out bright-green beans; you should have about 1 1/4 cups. (Blanched beans can be refrigerated in an airtight container up to 2 days, or frozen up to 3 months.)
- Cook pasta in a large pot of salted boiling water until al dente, about 2 minutes for fresh, 8 to 10 minutes for dried. Reserve 1 cup pasta water, then drain.
- Meanwhile, in a large straight-sided skillet, heat pancetta with 1 tablespoon oil over medium. Cook, stirring occasionally, until golden brown, 6 to 8 minutes. Add fava beans and stir to coat; season with salt and pepper. Remove from heat; using a slotted spoon, transfer pancetta and beans to a bowl.
- Return skillet to medium-high heat and swirl in remaining 2 tablespoons oil. Add garlic and cook until just fragrant, about 30 seconds. Add shrimp and cook, flipping once, until garlic is golden and shrimp curl and just turn opaque, about 2 minutes (they will continue to cook as they mix with the hot pasta).
- Stir in sliced chile and fava-pancetta mixture. Add cooked pasta and 1/4 cup reserved pasta water to skillet and cook, stirring vigorously, 1 to 2 minutes. Remove from heat; add more pasta water, a spoonful at a time, and drizzle in a bit more oil if needed to create a silky sauce. Squeeze lemon over top and season to taste; serve immediately.
LEMON SAUCE WITH NAVY BEANS AND PASTA
An incredibly easy vegan recipe with many options. It is a combination of carrots, navy beans and mushrooms served with a savory lemon sauce over the pasta of your choice. Sprinkle with Sesame Seeds and Flax Seeds for additional nutrients. Note: I used Smart Balance Vegan Butter which works wonderfully in all recipes requiring butter. I also recommend using a vegetable broth containing no MSG.
Provided by Wheres Mine
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat a large sauté pan over medium heat. Also, bring a pot of water to boil.
- Add one tablespoon of the butter to the sauté pan along with the onions and celery stalk. Cook until the onions start to brown and add the carrots and mushrooms. Allow the carrots to cook for approximately 5 minutes until they are slightly soft. Add the garlic and vegetable broth and cover. Continue cooking for 5-7 minutes until the carrots are soft. By this time, the water should be boiling. Add the pasta.
- Add the Beans, remaining butter, lemon juice, basil, Thai basil and sugar to the pot. Allow to cook until the sauce has thickened which will take approximately 7-8 minutes. Add salt and pepper to taste.
- Serve with pasta. Sprinkle with flax seed and sesame seed, if desired.
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- 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. Drain and add fava beans to the ice water; let cool about 5 minutes. Bring a clean pot of water to a boil. Drain the beans and peel. 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 a swirl of olive oil and the minced garlic in a large skillet over medium heat. Cook, stirring about 30 seconds until fragrant. Add the favas and 1 cup of the reserved cooking water. Bring to a simmer and simmer on low until the favas are tender and the liquid is slightly reduced, 8 to 10 minutes. In the last couple of minutes of cooking, stir in the peas to cook with the means and add more water if needed.
- Add the cooked pasta to the skillet, cooking and tossing until it absorbs some of the sauce, about 3 minutes. Stir in the butter, and parmesan cheese and salt and pepper to taste. Add more cooking water to loosen, if needed. Remove from heat and either transfer to a large serving bowl or serve in the pan. Stir in lemon zest and top with freshly ground black pepper, torn fresh basil and more parmesan cheese. Serve hot.
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