PASTA CON Le FAVE, POMODORI e RUCOLA
(Pasta with Favas, Tomatoes and Arugula)
1 1/2 Lbs. Fava beans - fresh 3 Lg. Tomatoes, plum - fresh 1 Med. Red onion - fresh 1 Bunch Arugula 1 Cup Stock - chicken or vegetable 3 Tbl. Extra Virgin Olive Oil 1/2 Lb. Pasta - any shape 1 Cup Pecorino Pepate or Parmesan cheese - shaved
There are probably as many recipes for pasta with Fava beans as there are Italians who live in areas where they are grown. The one presented here is the one we use in our family.
PREPARING THE FAVA SAUCE
Shell the Fava beans. This is easily done by pulling the "string" found along the sides of the pod and popping the beans out. Place the shelled beans in a pan and cover with water. Bring to a boil and blanch for 1 minute. Plunge the beans into cold water. When cooled, pop the bright green beans from their almost white covers.
Peel the onion and slice it as thin as possible. Cut the tomatoes into quarters and then chop them into pieces about a quarter of an inch. Chop the arugula coarsely.
Start heating the water for the pasta.
Add the olive oil to a pan large enough to hold all of the ingredients except the pasta. To the olive oil, add the onions and sauté them for a minute or until they are just beginning to turn translucent. Add the tomatoes and cook over medium high heat for 2-3 minutes. Add the Fava beans and cook another 3-4 minutes. Once this is done, add the stock and bring to a boil. As soon as the mixture comes to a boil, turn off the heat.
ASSEMBLING THE DISH
Cook the pasta until very al dente, then drain. Add the pasta to the pot with the Fava beans and bring to a vigorous boil , but do not cook for more than a minute or so or the pasta will be overdone. Spoon the pasta and equal amounts of the sauce into each dish. Top the pasta with the chopped fresh arugula, and then sprinkle shaved Pecorino Pepate or shaved Parmesan cheese over the arugula. Serve immediately.
Last updated on: 06/03/99 12:50:39 AM