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Spring Pasta with Fava Beans and Peas

Spring Pasta with Fava Beans and Peas

Celebrate the first sweet offerings of the warm growing season with Spring Pasta with Fava Beans and Peas.

Spring Pasta with Fava Beans and Peas

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By: My Recipes
Servings
Serves 4 (serving size: about 1 3/4 cups)
Prep Time
20 mins
Cook Time
21 mins

Ingredients :

  • 1 1/2 cups shelled fava beans (about 1 3/4 pounds unshelled)
  • 6 ounces uncooked campanelle or farfalle (bow tie pasta)
  • 2 tablespoons extra-virgin olive oil, divided
  • 6 center-cut bacon slices, cut into 1/2-inch pieces
  • 1 1/2 cups sliced red onion
  • 8 garlic cloves, sliced
  • 3 ounces thinly sliced mushrooms
  • 1 cup fresh shelled or frozen green peas, thawed
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1 1/2 ounces fresh pecorino Romano cheese (about 6 tablespoons), grated and divided
  • 1/2 cup torn basil leaves

Instructions

How to Make It :

  1. Place fava beans in a large pot of boiling water; cook 1 minute. Drain; rinse with cold water. Drain well. Remove tough outer skins from beans.

  2. Cook pasta according to package directions, omitting salt and fat; drain.

  3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bacon; sauté 3 minutes or until bacon begins to brown. Add onion and garlic; sauté 3 minutes or until vegetables are tender. Add mushrooms; sauté 3 minutes or until mushrooms begin to brown. Add fava beans and peas; sauté 2 minutes. Stir in remaining 1 tablespoon oil, pasta, juice, and salt; cook 2 minutes or until thoroughly heated. Remove pan from heat. Stir in 3 tablespoons cheese. Divide pasta mixture evenly among 4 bowls, and top evenly with remaining 3 tablespoons cheese and basil. Serve immediately.

Recipe Notes

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Credit: My Recipes

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