Herbed Fava Beans With Pasta Recipes

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TAGLIATELLE WITH FAVA BEANS AND PECORIN0 ROMANO



Tagliatelle with Fava Beans and Pecorin0 Romano image

An appetizer that is simple to make, delicious and very appealing.

Yield Makes 6 first-course servings

Number Of Ingredients 7

3 cups shelled fresh fava beans or frozen lima beans, thawed
2 cups coarsely chopped fresh basil
2 large garlic cloves, chopped
1/4 cup olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice
12 ounces tagliatelle or fettuccine
1/3 cup freshly grated pecorino Romano cheese

Steps:

  • Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer beans to large bowl. Reserve water in pot.
  • Combine 2 cups beans, 1 cup chopped basil and garlic in processor. Using on/off turns, process until beans are coarsely chopped. Transfer mixture to bowl with whole beans. Add remaining 1 cup basil, olive oil and fresh lemon juice. Stir to blend. Season bean mixture to taste with salt and pepper.
  • Meanwhile, cook pasta in same pot of boiling salted water until tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to pot.
  • Stir 1/4 cup reserved cooking liquid into bean mixture. Add to pasta. Add 1/3 cup grated pecorino Romano cheese and enough remaining cooking liquid to moisten. Season pasta to taste with salt and pepper and serve.

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