Fava Bean And Shiitake Ragout With Penne Recipes

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20 WAYS TO USE FAVA BEANS



20 Ways to Use Fava Beans image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Sauteed Fava Beans with Garlic Green Onions and Basil
Mexican Fava Bean Soup (Sopa de Habas)
Flatbread with Fava Beans, Cucumbers, and Burrata
Foul Mudammas (Egyptian Fava Beans)
Fresh Fava Bean and Parmesan Salad
Fava Beans with Tomatoes
Solterito (An Easy Peruvian Salad)
Grilled Fava Beans with Mint, Lemon Zest u0026amp; Sumac
Spring Vegetable Salad with Buttermilk Poppy Seed Dressing
Bruschetta with Goat Cheese and Mashed Fava Beans
Rice Salad with Fresh Fava Beans and Pistachios
Fava Bean, Radish, and Corn Salad
Pasta with Fava Beans and Pancetta (Fave in Porchetta)
Asparagus and Fava Bean Quinoa Salad
Fava Bean Puree
Fava Beans Risotto
Fava Beans and Bacon Salad
Pea, Asparagus, and Fava Bean Salad
Moroccan Dried Fava Bean Dip or Soup - Bessara (Bissara)
Turkish Fava Bean Puree with Dill

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a fava bean recipe in 30 minutes or less!

Nutrition Facts :

BAKED PENNE PASTA WITH WILD MUSHROOM RAGOûT



Baked Penne Pasta with Wild Mushroom Ragoût image

Categories     Mushroom     Pasta     Bake     Vegetarian     Parmesan     Fall     Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 12

1/2 ounce dried porcini mushrooms
2 cups hot water
6 tablespoons (3/4 stick) butter
1 3/4 cups finely chopped onions
8 ounces fresh button mushrooms, chopped
6 ounces fresh shiitake mushrooms, stemmed, sliced
2 1/2 tablespoons all purpose flour
2 1/2 cups whole milk
3/4 cup freshly grated Parmesan cheese
1/2 cup finely chopped fresh chives
12 ounces penne pasta
1/2 cup fresh breadcrumbs made from French bread

Steps:

  • Place porcini in small bowl. Add 2 cups hot water and let soften 20 minutes. Using slotted spoon, remove porcini. Reserve liquid. Coarsely chop porcini.
  • Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add onions and sauté until soft, about 5 minutes. Add button and shiitake mushrooms and sauté 5 minutes. Mix in porcini and reserved soaking liquid, leaving any sediment behind in bowl. Simmer over medium-high heat 10 minutes.
  • Melt remaining 3 tablespoons butter in heavy medium saucepan over medium heat. Add flour and stir constantly until golden, about 2 minutes. Gradually whisk in milk. Stir until sauce thickens and boils, about 3 minutes. Stir into mushroom mixture. Simmer 2 minutes, stirring occasionally. Stir in 1/2 cup Parmesan cheese and chives. Season sauce to taste with salt and pepper. Set aside. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
  • Preheat oven to 425°F. Butter 13 x 9 x 2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Add mushroom sauce and toss well to coat. Transfer to prepared baking dish. Sprinkle breadcrumbs and remaining 1/4 cup Parmesan over. Bake casserole until heated through and light golden, about 25 minutes.

GARGANELLI PASTA WITH FAVA BEANS



Garganelli Pasta With Fava Beans image

Provided by Amanda Hesser

Categories     dinner, lunch, weekday, pastas, main course, side dish

Time 30m

Yield Serves 4

Number Of Ingredients 12

Salt
3 pounds fava beans
1 pound garganelli pasta
3 tablespoons extra-virgin olive oil, plus extra to drizzle over pasta
1 1/2 cups thinly sliced spring onions
1 tablespoon finely chopped garlic
1 teaspoon chopped rosemary
1 teaspoon chopped savory
Freshly ground black pepper
Few drops lemon juice
2 tablespoons chopped parsley
4 ounces ricotta salata cheese, chilled

Steps:

  • To prepare the fava beans, bring a pot of salted water to a boil. Shell the beans and parboil for 30 to 40 seconds. Plunge the favas into ice water to stop the cooking. Pop each bean out of its outer skin by pinching with thumb and forefinger; you may have to slit the outer skin with a knife if the beans are mature. (You should have about 3 cups.)
  • Bring another pot of salted water to a boil. Cook the pasta in the salted water until it is al dente.
  • While the pasta is cooking, prepare the fava-bean ragout. Heat 3 tablespoons of olive oil in a large skillet over moderate heat. Add the fava beans, onion, garlic, rosemary and savory and season generously with salt and pepper. Gently cook the mixture until the onions are soft and the fava beans are tender, about 5 minutes. Do not let the vegetables brown much; add a splash of water as needed. The ragout should be a bit moist by the end of cooking.
  • Drain the pasta, reserving a cup of the cooking water. Return the pasta to the pot and add the fava-bean ragout. Stir over low heat until the pasta is thoroughly coated, adding a bit of the reserved water if the mixture seems dry. Add lemon juice and taste for seasoning.
  • Transfer the pasta to a warmed bowl. Sprinkle with the chopped parsley. Use a sharp vegetable peeler to cut shavings of the ricotta salata over the top. Drizzle with extra-virgin olive oil.

Nutrition Facts : @context http, Calories 874, UnsaturatedFat 5 grams, Carbohydrate 154 grams, Fat 14 grams, Fiber 31 grams, Protein 50 grams, SaturatedFat 6 grams, Sodium 1234 milligrams, Sugar 35 grams, TransFat 0 grams

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