Fresh Baby Favas with Pappardelle

This was our proud first harvest of the year. By the time we get to the middle of the season, we’ll be picking two or three times this amount daily. Part of the plan this year is to research drying beans so we have fava throughout the year instead of more than we can eat just during the summer. Meanwhile, we are going revel in the tender baby fava that is coming off the plant right now. We’ll be posting a series of recipes for fresh fava in the coming months – please leave us comments if you like them!

This is a quick meal once you have shelled the favas. We used small favas the size of a dime.  They are very tender and sweet, very different that the mature bean.

(Step 1: Watch the news and shell the favas.)

Fresh Baby Favas with Pappardelle

1 cup fresh organic fava beans

2-3 tablespoons olive oil – we used Napa Valley Naturals Organic

2 cloves of garlic, minced

1 medium shallot, thinly sliced

1 teaspoon Bouquet Garni- we used Penzey’s

dash of sea salt and fresh ground pepper

1 package Pappardelle noodle – we used Rustichella d’Abruzzo

Our other ingredients – all good things to have in the pantry!

Prepare pasta according to package and drain well.

Saute garlic, shallot, and bouquet garni in olive oil for one minute, then add shelled baby fava beans. Stir to coat beans with oil and then saute, tossing occasionally, until beans are tender and bright green. Add drained pasta to pan and stir lightly to coat pasta with fava mixture. Salt and pepper to taste.

Optional: After plating the pasta, top with shaved aged parmigiano. A swivel peeler works wonderfully for wide, substantial curls.

There’s something intensely satisfying about eating a meal that is all of a few hours out of the garden!