Simple pasta dish big on flavor, short on cooking time
Fava beans, also known as broad beans for their large, wide pods, have been a longtime favorite spring vegetable in the Batali household. As a kid in Seattle, I enjoyed favas in their most delicious form: hand-picked from Old Chaser Farm in Vashon Island, Washington. When I wrote America: Farm to Table in 2014, I knew I had to pay homage to these delightful legumes and Pierre Monnat, the farmer at Old Chaser.
Simple pastas using seasonal vegetables like favas are the warhorse of good value meets good nutrition on Happy Family Street. Spaghetti with fava beans, mint and garlic is a perfect example of a culinary trifecta and epitomizes my motto that food is best enjoyed when left to its own simple beauty.
When looking at the rustic outer pod, beautiful might not be the first descriptor that comes to mind. Once pulled out of their sturdy pods (and blanched first if they are not young and tender), you will discover the way these beans burst with flavor and add a fantastic heartiness to an otherwise light dish.
This recipe exemplifies how easily a dinner can be made at home, and I hope it inspires you to cook one more meal during the week. The possibilities with this type of dish are endless.
Have fun with pasta shapes, and mix and match the vegetables to your liking, focusing on what’s in season. If there’s anything that complements these buttery favas better than creamy Pecorino cheese, it’s the rustic torn fresh mint leaves that I mix into the spaghetti just before serving. Adding the mint last prevents any wilting and produces the most delightful harmony of flavors that will have you (and your fork) twirling in the glory of springtime all season long.
SPAGHETTI WITH FAVA BEANS, MINT AND GARLIC
Serves 4 to 6 Ingredients: 2 pounds young fava beans in the
pod, shelled Kosher salt 1/4 cup extra-virgin olive oil 6 cloves garlic, thinly sliced 1 teaspoon red-pepper flakes 1 (1-pound) package spaghetti 1 bunch fresh mint, leaves only,
roughly chopped or torn 1 (1 1/2 pound) chunk young Pecorino cheese, such as Pecorino Toscano. (You will likely grate only 1/4 pound of cheese, but the large chunk will help you hold it as you grate.)
Directions:
If the fava beans are young and tender, there is no need to peel them. If not, blanch them in boiling water; then pinch open the skin at the end of each bean, and squeeze out the bean, discarding the skin. Place the beans in a large bowl.
Bring 8 quarts of water to a boil in a pasta pot, and add 2 tablespoons of salt.
In a 12-inch saute pan, heat the oil, garlic and red-pepper flakes over medium heat until the garlic is light brown, about 2 minutes. Remove the pan from the heat, and set aside.
Drop the spaghetti into the boiling water and cook for 1 minute less than directed on the package. Just before the spaghetti is done, carefully ladle 1/4 cup of the pasta cooking water into the pan with the favas.
Drain the pasta in a colander, and add to the pan with the fava mixture. Add the mint, and place the pan over medium-high heat. Cook and toss to mix for 45 seconds until perfectly dressed.
Serve immediately in a warm dish, with the cheese on the side to grate over each portion.