Fava Bean Pasta

We love Fava Bean Pasta. It is one of the great testaments to spring. I spent hours double peeling the fava beans – it is worth it! We also picked up fresh English peas at the market and made pea purée The pasta is one of my favorites. Fava’s, and Bacon (my favorite seasoning) and onions. You can find the recipe in our blog of: April 30, 2008. Just click the date to get the recipe.

The Pea Puree is from a recipe from Jar Restaurant. It is delicious on toast points.

Pea Puree

Jar Restaurant

1 1/2 cups Fresh English peas (frozen peas can be substituted)

1         stalk Leek, cleaned and chopped (use entire stalk)

1/2         white onion, chopped

4         cloves Garlic, smashed

1         cup Extra virgin olive oil

Salt and pepper

Heat olive oil in small pot. Add leek, onion and garlic and cook for

5 minutes. Add the peas and continue to cook until peas are soft.
Add salt and pepper to taste.  Strain the peas, reserving the oil.

Using either a ricer or a food processor, puree the pea mixture. Add enough of the reserved oil so that the consistency is similar to mashed potatoes.