We it we made our first Fava Bean Pasta of the year. Fava’s come into the market in the spring. They require double peeling, first the pod to release the bean, then a quick boil of the bean to allow you to pinch off the skin of the bean leaving just the fava without a skin. From a huge volume of Fava Beans you get a cup or cup and half of shelled beans. It is best NOT to cut your finger nails before you start shelling the beans. 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.
We started with a Tomato Salad with Burrata and Pesto. Excellent dinner! A favorite of ours!
No comments:
Post a Comment