·Rachael Ray
Tagliatelle with Fava Beans & Herbs
"My favorite four letters for spring into summer? Easy. No, not that word! It's F-A-V-A!" —Rach
Ingredients
- 1 to 1 1/2 cups fresh shelled fava beans
- 2 tbsp. EVOO
- 2 medium leeks, trimmed and halved lengthwise, then thinly sliced crosswise, or 1 bunch spring onions, whites and light greens, thinly sliced
- 4 cloves garlic, chopped
- ½ cup white wine
- 1 cup (packed) fresh mint and parsley combined, finely chopped
- ½ cup (loosely packed)
- 1 lemon, zested and juiced
- 1 lb. tagliatelle
- 3 tbsp. butter
- 1 cup Pecorino Romano, Parmigiano-Reggiano, or a combination of both
Directions
- Step 1 Bring a medium pot of salted water to a boil for the favas and a large pot of water to a boil for the pasta. Prepare an ice bath for the favas.
- Step 2 Add the favas to the medium pot of boiling water. Boil for 5 minutes, then drain, reserving 1/2 cup of the cooking water. Transfer the favas to the ice bath. Drain and peel the favas. In a food processor or blender, puree half of the favas with the reserved water.
- Step 3 Heat a large skillet over medium. Add the EVOO, two turns of the pan. Add the leeks and garlic and cook, stirring often, 2 to 3 minutes. Add the wine; bring to a simmer and cook, 1 to 2 minutes, until slightly reduced. Stir in the fava puree, the remaining whole favas, the chopped herbs, and the lemon zest. Season the sauce with salt and pepper.
- Step 4 Salt the large pot of boiling water, add the pasta, and cook 1 minute less than the package directions. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta. Stir the pasta water into the sauce, then add the pasta, lemon juice, butter, and cheese. Toss until coated.
- Step 5 Serve the pasta in shallow bowls.