Sun Sentinel Palm Beach Edition
Fava fulfillment
Hearty bean brings together good nutrition, value and pasta.
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 on Vashon Island, Wash. 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 war horse 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 moto that food is best enjoyed when left to its own simple beauty.
When looking at the rustic outer pod of fava beans, 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 is 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.