Fava Beans and Orecchiette

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Fava Beans and Orecchiette

 

2 pounds fresh fava beans in the shell

1 tbsp. olive oil

2 cloves garlic, minced

1/2 cup dry white wine, vegetable stock, or water

2 plum tomatoes, cored and chopped

2 tsps. arrowroot

2 tbsps. vegetable stock or water

1 pound cooked orecchiette pasta

1 ounce parmesan or dry Jack cheese, optional

 

To prepare fava beans, remove beans from shells and discard shells. Bring a

small saucepan ofwater to a boil and add beans. Cook 30 seconds, drain, and

rinse in cold water. When beans arecool enough to handle, slit one side of each

bean and pop out the bean inside. Repeat withremaining beans. You should have

about 1/2 cup of beans when you are done. Set aside thebeans. Heat a large

skillet or wok over medium-high heat and add oil. Add garlic and cook 30

secondsto 1 minute, stirring constantly. Add beans and cook 2 minutes. Add wine

and tomatoes and cook3 to 5 minutes, or until tomatoes begin to lose their

shape, stirring occasionally. In a small mixing bowl, stir together arrowroot

and vegetable stock. Remove skillet from heatand add arrowroot slurry. Stir well

and return to heat. Cook 1 minute more.4. Remove skillet from heat and add

pasta, tossing well to mix pasta and bean mixture.5. To serve, divide pasta and

sauce among individual plates. If desired, using a clean,

dryvegetable peeler, peel curls of cheese over pasta. Serves 4.

 

 

 

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