Fava Beans, Plum Tomatoes and Pasta

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Fava Beans, Plum Tomatoes and Pasta

 

2 pounds fresh fava beans in the shell

1 tbsp. olive oil

2 cloves garlic, minced

1/2 cup dry white wine, vegetable stock, or water

2 plum tomatoes, cored and chopped

2 tsps. arrowroot

2 tbsps. vegetable stock or water

1 pound cooked rotini, spirelli, or orecchiette ( " little ear " ) pasta

1 ounce Parmigiano-Reggiano or dry Jack cheese, optional

 

To prepare fava beans, remove beans from shells and discard shells. Bring a

small saucepan of water to a boil and add beans. Cook 30 seconds, drain, and

rinse in cold water. When beans are cool enough to handle, slit one side of each

bean and pop out the bean inside. Repeat with remaining beans. You should have

about 1/2 cup of beans when you are done. Set aside the beans.

Heat a large skillet or wok over medium-high heat and add oil. Add garlic and

cook 30 seconds to 1 minute, stirring constantly. Add beans and cook 2 minutes.

Add wine and tomatoes and cook 3 to 5 minutes, or until tomatoes begin to lose

their shape, stirring occasionally.

In a small mixing bowl, stir together arrowroot and vegetable stock. Remove

skillet from heat and add arrowroot slurry. Stir well and return to heat. Cook 1

minute more.

Remove skillet from heat and add pasta, tossing well to mix pasta and bean

mixture.

To serve, divide pasta and sauce among individual plates. If desired, using a

clean, dry vegetable peeler, peel curls of cheese over pasta. serves 4.

 

 

 

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