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Source: FamilyTime Favorites

Fava Beans Tossed with Pasta and Herbs
Rich, fresh-tasting fava beans tossed with pasta and herbs make a light, vegetarian meal. Just add bread and salad, if you wish.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
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2 pounds fresh fava beans
2 tablespoons unsalted butter
2 scallions, trimmed and sliced thin
1 tablespoon chopped fresh herbs, such as marjoram, thyme, or tarragon
1/2 pound fettuccine, or another pasta
extra virgin olive oil
Salt and freshly ground pepper
Freshly grated Parmesan cheese, optional




Shell the fava beans. Slit the pods open or snip off the ends. Remove the fat beans and trim any tiny stems. Blanch them in boiling, salted water for no more than 30 seconds, drain, and immediately refresh them in ice water.

Drain again, cool, and then use your fingernail to slit the outer skin and then pop the beans from it.

Melt the butter in a large skillet. Add the scallions and cook for 1 to 2 minutes until tender. Add the beans and enough water to cover barely. Bring to a boil.

Reduce the heat to a simmer, cover, and cook for 12 to 15 minutes or until the beans are tender.

Meanwhile, in a pot of boiling water, cook the pasta for 8 to 12 minutes or until al dente. Drain.

Add the pasta to the skillet with the beans and toss. Add the marjoram, thyme, or tarragon. Season to taste with olive oil, salt and pepper, heat for a few seconds, toss and serve immediately, with Parmesan cheese, if desired.







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