PASTA WITH FRESH HERBS, LEMON ZEST AND FAVA BEANS
9 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, finely chopped (such as basil, oregano, thyme or savory)
Zest from 1 1/2 lemons, finely shredded
4 tablespoons stale bread crumbs, toasted in the oven
Sea salt flakes
Coarsely ground black pepper
Fresh Parmesan shavings, to 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 by Christine McFadden
9 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, finely chopped (such as basil, oregano, thyme or savory)
Zest from 1 1/2 lemons, finely shredded
4 tablespoons stale bread crumbs, toasted in the oven
Sea salt flakes
Coarsely ground black pepper
Fresh Parmesan shavings, to 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 by Christine McFadden
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pasta, Sauces
Main Dishes - Pasta, Sauces
- Rigatoni Puttanesca (using olives and tomatoes)
- Fusilli with Fresh Tomato and Cheese (with basil, red onion and ricotta salata or feta)
- Copycat Pasta DaVinci - Variations
- Chicken and Linguine with Alfredo Sauce - Easy romantic dinner for 2
- Beef Rigatoni Bake
- Macaroni and Cheese (Boston Market)
- Pork Chop Spaghetti (one pot)
- Spaghettini with Oil and Garlic
- Rigatoni with Sweet Potato, Oregano and Parmesan - I finally got around to trying this recipe and it was great!
- Baked Ziti with Spinach and Tomatoes (using Italian sausage)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute