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salt fava beans Garganelli Pasta extra-virgin olive oil onions garlic rosemary savory freshly ground black pepper lemon juice parsley ricotta salata cheese
Viewed: 60 - Published at: 5 years agoIngredients
- Salt
- 3 pounds fava beans
- 1 pound garganelli pasta
- 3 tablespoons extra-virgin olive oil, plus extra to drizzle over pasta
- 1 1/2 cups thinly sliced spring onions
- 1 tablespoon finely chopped garlic
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped savory
- Freshly ground black pepper
- Few drops lemon juice
- 2 tablespoons chopped parsley
- 4 ounces ricotta salata cheese, chilled
Method
- To prepare the fava beans, bring a pot of salted water to a boil.
- Shell the beans and parboil for 30 to 40 seconds.
- Plunge the favas into ice water to stop the cooking.
- Pop each bean out of its outer skin by pinching with thumb and forefinger; you may have to slit the outer skin with a knife if the beans are mature.
- (You should have about 3 cups.)
- Bring another pot of salted water to a boil.
- Cook the pasta in the salted water until it is al dente.
- While the pasta is cooking, prepare the fava-bean ragout.
- Heat 3 tablespoons of olive oil in a large skillet over moderate heat.
- Add the fava beans, onion, garlic, rosemary and savory and season generously with salt and pepper.
- Gently cook the mixture until the onions are soft and the fava beans are tender, about 5 minutes.
- Do not let the vegetables brown much; add a splash of water as needed.
- The ragout should be a bit moist by the end of cooking.
- Drain the pasta, reserving a cup of the cooking water.
- Return the pasta to the pot and add the fava-bean ragout.
- Stir over low heat until the pasta is thoroughly coated, adding a bit of the reserved water if the mixture seems dry.
- Add lemon juice and taste for seasoning.
- Transfer the pasta to a warmed bowl.
- Sprinkle with the chopped parsley.
- Use a sharp vegetable peeler to cut shavings of the ricotta salata over the top.
- Drizzle with extra-virgin olive oil.
