Tuscan Fava Bean And Orecchiette Pasta Salad Food

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TUSCAN PASTA SALAD WITH GRILLED VEGETABLES

2022-03-22



Tuscan Pasta Salad with Grilled Vegetables image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients:

  • 1 small head radicchio, halved lengthwise and cored
  • 2 bulbs fennel, cored and cut into wedges, plus 1/4 cup chopped fronds
  • 6 baby bell peppers, halved and seeded
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 8 ounces orecchiette (about 2 cups)
  • 1 15-ounce can cannellini beans, drained and rinsed
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley
  • 3 ounces Parmesan cheese, shaved

Steps:

  • Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio and 6 minutes for the fennel. Let cool, then cut into small pieces.
  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water; shake off the excess. Transfer to a large bowl.
  • Add the grilled vegetables and cannellini beans to the pasta; toss well. Add the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt and pepper to taste; toss. Add the Parmesan and fennel fronds and toss gently.

PASTA WITH FAVA BEANS AND LEMON SAUCE

2005-04-21



Pasta With Fava Beans and Lemon Sauce image

I think this is such a fabulous dish to celebrate Spring!! Fava bean (also called Broad beans) season is late spring and after the beans are ready to use this prepares so fast, you'll have more time to spend outside in the lengthening daylight. If you don't have access to fresh or frozen fava beans, you can substitute lima beans (not my favourite, but some like them) or edamame. This recipe is from Organic Style, 5/2005, I added a bit of garlic and garnished with a little mint. The prep time mostly is shelling the fava beans, the cooking time includes removing their outer skins.

Provided by bikerchick

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients:

  • 2 lbs fresh fava beans or 2 cups shelled or frozen fava beans
  • kosher salt
  • 8 ounces orecchiette
  • 2 tablespoons unsalted butter
  • 1 garlic clove, finely minced
  • 1/4 cup half-and-half
  • 2 tablespoons fresh lemon juice
  • 1 lemon, zest of
  • 1/4 teaspoon fresh ground pepper
  • 1/2 cup freshly grated parmesan cheese
  • of fresh mint, for garnish

Steps:

  • Shell fava beans and cook in a medium pot of boiling salted water 2 minutes.
  • Drain and immediately plunge into a large bowl of ice water.
  • Peel off outer skins of beans---there is a dark green, thick ridge on the rounded side of the bean-starting there, pinch the skin and pull it open, once the skin opens a bit you can squeeze the bottom and the bean slips out into your bowl.
  • Cook pasta in boiling salted water according to package directions until al dente (you definitely don't want to overcook the pasta for this dish).
  • Reserve a half cup of the water the pasta has cooked in and drain pasta in colander, you don't have to worry about excess water in the "little ears" as it will help tie the pasta sauce together.
  • Return pot to medium heat, add butter and garlic, cook until garlic is soft.
  • Add half-and-half, heat one minute.
  • Stir in lemon juice, zest and pepper.
  • Add pasta and cheese, stirring until pasta is coated and cheese is melted.
  • Add favas and toss, adding a few tablespoons of reserved pasta water if pasta seems dry (the starch from the cooking water will help make the sauce creamy, it shouldn't seem sticky).
  • Serve immediately in warm bowls, garnishing with mint if desired.

CACIO E PEPE WITH PEAS AND FAVAS

2022-03-22



Cacio e Pepe with Peas and Favas image

Peeling fava beans is a fiddly task that includes removing the beans from their pods, blanching them and then peeling off the skins. But for a light dish of pasta, peas, cracked black pepper and cheese, it's well worth the effort. Favas can be found in farmers markets in the spring and summer. This dish is one of their highest uses.

Provided by Melissa Clark

Categories     dinner, easy, lunch, pastas, main course

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 10

Ingredients:

  • 1/2 pound English pea pods, shucked (about 2/3 cup peas)
  • 1 1/4 pounds fava bean pods, shucked (about 1/2 cup peeled favas)
  • 1/2 pound spaghetti
  • 2 tablespoons unsalted butter
  • 1/2 tablespoon very coarsely ground black pepper
  • 1/3 cup shredded pecorino Romano, more for serving
  • 1/2 cup grated Parmesan
  • Coarse kosher sea salt, to taste
  • Extra virgin olive oil, for serving
  • Freshly snipped chives, preferably with blossoms, for garnish

Steps:

  • Bring a medium saucepot of salted water to a boil. Fill a medium bowl with water and ice and set a fine mesh strainer in the bowl. (Be sure to keep ice out of strainer.) Blanch peas for 30 seconds and use a slotted spoon to transfer peas to strainer in ice bath. Let sit for 5 minutes and pull up strainer to drain peas. Repeat process with fava beans, cooking for 1 minute. (You can use same pot of boiling water that you used for peas.) When fava beans have been blanched and cooled, slip off peels.
  • Bring a large pot of heavily salted water to a boil. Add pasta and cook until 1 minute shy of al dente. Drain, reserving 1/2 cup cooking water.
  • In a large skillet, melt 1 tablespoon butter. Add pepper and sauté for 1 minute, or until fragrant. Add 1/4 cup of the cooking water and the remaining butter to pan. Stir until butter is melted and sauce begins to thicken, about 30 seconds.
  • Add cooked pasta, pecorino and Parmesan and toss until cheese melts, about 30 seconds. Add peas and fava beans. Toss very well to coat, adding more pasta water if pan seems dry. Season with salt to taste. To serve, sprinkle each portion with more pecorino and drizzle with olive oil. Garnish with chives.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 5 grams, Carbohydrate 70 grams, Fat 14 grams, Fiber 13 grams, Protein 28 grams, SaturatedFat 8 grams, Sodium 576 milligrams, Sugar 15 grams, TransFat 0 grams

Top Asked Questions

  1. What is your favorite pasta with fava beans recipe?
    Sicilian Pasta with Fava Beans was one of my childhood favorites. 1 lb fresh pasta (my nana always used orecchiette or shell pasta) Set a pot of water to boil for cooking the pasta noodles. In a pan over medium heat, combine 1/4 cup of the olive oil with the diced onion and cook until tender.
  2. How to cook Tuscan white bean pasta?
    This Tuscan White Bean Pasta is a fast and flavorful dish that is perfect for weeknight dinners. Caramelized garlic, basil, and Parmesan add BIG flavor! Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook according to the package directions (boil for 7-10 minutes).
  3. How do you cook fava beans and tomatoes?
    Once the onions are translucent and starting to brown a little, add the shelled (and peeled, if they are older) fava/broad beans. Lower the heat to medium, stir, and partially cover for about 3 to 4 minutes. Put the heat back to medium high and add the tomatoes, with more salt, and pepper if desired.
  4. How do you cook fresh Orecchiette pasta?
    1 lb fresh pasta (my nana always used orecchiette or shell pasta) Set a pot of water to boil for cooking the pasta noodles. In a pan over medium heat, combine 1/4 cup of the olive oil with the diced onion and cook until tender. Add garlic, salt, pepper and chicken stock, heating until just beginning to bubble.

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