Pasta with Fava Bean Sauce

By May 7, 2010Uncategorized

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2 tablespoons extra virgin olive oil
1-1/2 teaspoons minced garlic
1 tablespoon finely chopped fresh oregano
1-1/2 cups chicken stock or chicken broth
salt and freshly ground pepper
2 cups cooked, peeled fava beans
3/4 pound dried fettuccine
4 oz. piece pecorino or Parmesan cheese

Heat the oil in a medium saucepan over med-high heat. Add garlic and sauté briefly until light brown. Stir in oregano, then add 1 cup of the stock. Bring to a boil, season with salt and pepper, and add 1-1/2 cups of the fava beans. Simmer to blend the flavors about 3 min. Scrape into a blender and puree with the remaining 1/2 cup stock. Return sauce to the pan and add remaining 1/2 cup favas. Simmer gently and adjust seasoning if needed. Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente. Drain, reserving about 1/2 cup of the cooking water. Pour pasta into a serving bowl and add the sauce. Toss well and thin with the pasta water if necessary, until sauce is glossy and not sticky. Serve immediately and grate the cheese over the top at the table.



Author Terra

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