Fast, Seasonal, and Green: A Spring Pasta Recipe You Can't Pass Up
Fava beans may be the star of Spring, but the plant's greens are the true winner in my book. There's no fussy preparation, they cook up in seconds like spinach, and the greens have a tender texture and nutty flavor that's infinitely more palatable than kale (sorry, kale).
While you can eat them raw or sautéed in a bit of butter or oil, I prefer this one-pot preparation. As I'm making pasta in boiling, salted water, I simply dump the washed fava greens into the pot in the last 30 seconds of cooking. The greens blanch quickly — only a few seconds tops. You'll know they are ready when they turn bright green and wilt.
Then comes the fun part: the pasta garnishes. In Italian fashion, I drizzle olive oil over the noodles, followed by lots and lots of cheese and freshly ground pepper. Sure, this preparation doesn't reinvent the wheel, but on busy weeknights, who's really looking for that? This dish highlights seasonal produce in a fast and effortless way, plus you're guaranteed to lick the bowl clean. Delicious result, easy dishes, and practically no time exhausted: this "recipe" captures all the priorities of a busy person.
Pasta With Fava Greens
From Anna Monette Roberts, POPSUGAR Food
INGREDIENTS
- Salt, to taste
- 1 serving pasta of your choice (for some, this may be a handful, and for others, this may be half a box)
- 2 handfuls of fava greens, thoroughly rinsed
- Olive oil, to drizzle
- Bellavitano Gold, to garnish
- Pepper, to garnish
INSTRUCTIONS
Bring a large stockpot 2/3 full of water to a boil. Salt liberally. Cook pasta according to box instructions. In the last 30 seconds of cooking, add in the fava greens. As soon as they turn bright green (this should only take a few seconds), immediately strain and transfer the pasta and fava greens to a bowl.
Garnish with olive oil, grated cheese, and pepper to taste.