BVR: Pasta with Roasted Peppers and Favas

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* Exported from MasterCook Mac *

 

Pasta with Roasted Peppers and Favas

 

Recipe By : Best Vegetarian Recipes, Martha Rose Shulman page 206

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Pizza, and Bruschetta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large red bell peppers

1 pound fava beans -- shelled

salt and freshly ground pepper -- to taste

2 tablespoons extra virgin olive oil

1 garlic clove -- minced or pressed

12 fresh basil leaves -- slivered

3/4 pound dried pasta

- such as spaghetti or linguine

- or a short pasta like fusilli

1 ounce Parmesan cheese -- grated

- (1/4 cup)

- or ricotta salata -- cut into small cubes

 

Some of the most beautiful and delicious pastas are the color of the

Italian flag: red, white, and green. Here's one to make during the

short spring fava bean season.

 

1. Roast the peppers in the oven. Preheat the oven to 400 degrees.

Cover a baking sheet with foil and place the peppers on it. Roast in

the oven for 30 to 40 minutes, turning the peppers every 10 minutes.

They should be brown and their skins puffed. Remove from the oven and

transfer to a bowl. Cover the bowl with a plate and allow to cool.

 

2. Meanwhile bring a large pot or pasta pot full of water to a boil

and drop in the fava beans. Boil for 1 minute, remove with a slotted

spoon or deep-fry skimmer and transfer at once to a bowl of cold

water. Drain and peel off the skins. Set aside.

 

3. When the peppers are cool enough to handle, peel them, holding the

pepper over the bowl so that you catch any juices. Remove the stems,

seeds and membranes and cut the peppers into thin 2-inch long strips.

Strain the juices into a pasta bowl. Add the sliced peppers, salt,

pepper, olive oil, garlic and basil. Toss together. Taste and adjust

seasonings.

 

4. Bring the water in the pot back to a boil and add a tablespoon of

salt and the pasta. Stir to make sure the pasta doesn't stick to the

bottom of the pot.. After 5 minutes, add the favas to the pot, and

continue to cook until the pasta is cooked al dente, firm to the

bite. Stir 2 tablespoons of the pasta cooking water into the pepper

mixture. Drain the pasta and favas.

 

5. Toss with the roasted pepper mixture and the cheese. Serve hot or warm.

 

Advance preparation: The roasted peppers will keep for several days

in the refrigerator, toss with the olive oil. The fava beans will

also keep for a few days once blanched and peeled.

 

 

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Per serving (excluding unknown items): 491 Calories; 11g Fat (19%

calories from fat); 33g Protein; 69g Carbohydrate; 6mg Cholesterol;

148mg Sodium

Food Exchanges: 4 1/2 Starch/Bread; 3 Lean Meat; 1/2 Vegetable; 1 1/2 Fat

 

 

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