Ever notice how one oddball ingredient seems to become an overnight sensation in the food world?
For the past few years fava (pronounced FAH-vah) beans have been popping up in all the trendy New York food magazines. Pasta With Fava Beans and Spring Vegetables is a dish we devised to acquaint the rest of us with the Big Apple’s latest gourmet superstar.
Fava or broad beans are flat, nutritious legumes that contain protein, fiber and iron. Most recipes call for fresh fava beans, something that can be hard to find without a trip to a farmers market or a specialty store. Dried, frozen and canned versions are more commonly found in supermarkets.
Shopping tips: Fresh beans must be removed from the pod, then blanched and the skin removed before cooking. Cook in boiling water until tender; drain and add with the pasta.
Be sure dry fava beans are labeled blanched and skinless, as fava beans have a tough, inedible skin that must be removed.
If desired, substitute 1 cup rinsed and drained canned fava beans for cooked dry beans. Canned beans are fully cooked, so stir them in with the pasta as directed in this recipe and cook until heated through.
Can’t find favas in any form? Substitute frozen lima beans for the dried fava beans; add frozen lima beans with the asparagus, broccoli, broth and seasonings and cook as directed 5 minutes, or until vegetables are tender.
