PASTA WITH FRESH HERBS, LEMON ZEST AND FAVA BEANS9 ounces dried linguine or fettuccine
1 1/2 cups shelled baby fava beans, fresh or frozen
1/2 cup olive oil
1 garlic clove, thinly sliced
1 small bunch flat-leaf parsley, finely chopped
Good handful mixed fresh herbs such as basil, oregano, thyme or savory, finely chopped
Zest from 1 1/2 lemons, finely shredded
4 tablespoons stale bread crumbs, toasted in the oven
Sea salt flakes and coarsely ground black pepper
Fresh Parmesan shavings (for garnish)
Cook the pasta according to package directions until it is "al dente," tender but still with some bite. Drain thoroughly and tip into a warmed serving dish.
While the pasta cooks, plunge the fava beans into a pan of boiling water. Return to a boil and boil for 1 minute, then drain.
Heat the oil in a skillet until it is very hot but not smoking. Toss in the garlic, cook for a few seconds, then remove the pan from the heat the moment the garlic starts to color. Immediately stir in the herbs and lemon zest.
Toss the entire contents of the pan over the pasta. Add a generous seasoning of sea salt and black pepper, and toss thoroughly to mix. Now add the beans and bread crumbs. Toss again briefly - don't let the beans disappear to the bottom of the bowl - and scatter a few Parmesan shavings on top.
Source:
The Essential Kitchen: Basic Tools, Recipes, and Tips for Equipping a Classic Kitchen by Christine McFadden