recipe: pasta with fresh fava beans, ricotta, and shredded mint
Those of you who read Cooking Light
will recognize this from the April 2006 issue, although it's called "Orecchiette with [etc]" in the magazine, and it comes with a much better photo than my cameraphone photo.
This pasta is awesome
. BIG! SPRING! FLAVORS!
Pasta with Fresh Fava Beans, Ricotta, and Shredded Mint
2 pounds unshelled fava beans (about 1 cup shelled) [use lima beans or peas if you don't have fava beans; I used fava and I think the flavor is better, but boy are they a pain in the butt to deal with]
1 pound uncooked orecchiette ("little ears") pasta [the photo isn't orecchiette, it's conchiglie,]
1 teaspoon extravirgin olive oil
3/4 teaspoon salt
1 cup part-skim ricotta cheese [vegans, whip up some tofu]
1/2 cup (2 ounces) grated fresh Parmesan cheese [vegans, do whatever it is you do instead of Parmesan]
1/2 cup coarsely chopped fresh mint [I recommend 3/4c because it really brings out the flavors]
1/2 teaspoon freshly ground black pepper
Mint sprigs (optional)
Remove fava beans from pods; discard pods. Cook beans in boiling water for 1 minute. Remove beans with a slotted spoon. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set beans aside.
Cook pasta according to the package directions, omitting salt and fat. Drain pasta, reserving 1 cup pasta water. Place pasta in a large bowl; add oil and salt. Toss well.
Combine the 1 cup reserved pasta water, ricotta cheese, Parmesan cheese, chopped mint, and pepper. Add beans and cheese mixture to pasta mixture; toss to combine. Garnish with mint sprigs, if desired.
Yield: 6 servings (serving size: about 1 cup)
NUTRITION PER SERVING: CALORIES 507(16% from fat); FAT 8.8g (sat 4.1g,mono 2.5g,poly 1.3g); PROTEIN 29.2g; CHOLESTEROL 25mg; CALCIUM 255mg; SODIUM 540mg; FIBER 4.7g; IRON 6.2mg; CARBOHYDRATE 85.5g
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