About this recipe:A great dish for a cozy family gathering especially like one on weekends. This spring, celebrate the togetherness with your family and friends as you bite into this delicious preparation served hot! Enjoy the sweet offerings of the warm growing spring season with Spring Pasta prepared with Fava Beans and Peas.
1 1/2 cups of shelled fava beans which is about 1 3/4 pounds unshelled
2 tablespoons of extra-virgin olive oil
1 1/2 cups of sliced red onion
6 ounces of uncooked bow tie pasta
6 center-cut bacon slices, cut into
3 ounces of thinly sliced mushrooms
8 sliced garlic cloves
2 teaspoons of fresh lemon juice
1/4 teaspoon of kosher salt
1 1/2 ounces of fresh pecorino Romano cheese (about 6 tablespoons), grated and divided
1 cup of fresh shelled or frozen green peas which are thawed
1/2 cup torn basil leaves
Put the fava beans in a large pot of boiling water and cook for about a. After that, drain it and then rinse the beans with cold water. After draining the water, remove the tough outer skins from beans.
As per the directions given in the package, cook the pasta, omitting salt and fat and then drain it.
Take a large nonstick skillet and heat it over a medium-high flame. Add 1 tablespoon oil to the pan and swirl to coat. Add the bacon; sauté it for about 3 minutes or until bacon begins to brown. Then add onion and garlic; and sauté it for 3 minutes or until the vegetables are tender. Next add mushrooms; sauté it again for 3 minutes or until mushrooms begin to brown. Then add the fava beans and peas; sauté it this time for 2 minutes. Stir in remaining 1 tablespoon oil, pasta, juice, and salt; cook 2 minutes or until thoroughly heated. Remove pan from heat. Stir in 3 tablespoons cheese. Divide pasta mixture evenly among 4 bowls, and top evenly with remaining 3 tablespoons cheese and basil.
Serve it in an elegant MyBorosil serving plate which enriches the whole experience of the meal manifold..