fava beans

Tonight Emme and I shelled and cooked 2 pounds of fava beans. About four years ago, I discovered this amazing spring delicacy.  To me, these are one of the most fantastic and funny foods ever created.  Easily confused with lima beans, they are anything but drab. Each pod is thick, nobby and downright ugly but inside is a white velvet lining which cushions the beans like they are the queen's jewels.  But the protection doesn't end there... the beans in the shell have a second lining around them.  After briefly boiling the little beans, the outer grayish green lining peels off to reveal a bright green delicate bean.  Perfectly cooked, it has a slight crunch and a very mellow taste.  I can't say what it tastes like except that it tastes like spring and is best prepared with other delicate spring flavors... green garlic, asparagus, and english peas.  Below is my favorite recipe for fava beans... kind of a fava bean pesto.

These fava beans reminded me of the sheer pleasure of preparing food, of sharing local, organic produce bought from the farmer's market with my daughter. I was reminded that it is this connection to the earth that is life-giving for me, my family and creation. I was reminded that these fava beans are a lot like people and me in particular... a little lumpy, misshapen and irregular but whose heart is tenderly held and nurtured, and when given over to grace, able to nourish others. I needed this reminder today.

Fava Bean Tagliatelle

1.5 -2 lbs fresh fava beans
1.5 cups coarsely chopped fresh basil
2 stalks green garlic or 2 cloves, chopped
1/4 cup olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice
8 ounces tagliatelle or fettuccine
1/3 cup freshly grated pecorino Romano cheese

Shell the beans and cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer beans to large bowl. Reserve water in pot. •Combine approx. 3/4 cups beans, 1 cup chopped basil and garlic in processor. Using on/off turns, process until beans are coarsely chopped. •Transfer mixture to bowl with whole beans. Add remaining 1 cup basil, olive oil and fresh lemon juice. Stir to blend. Season bean mixture to taste with salt and pepper. • Meanwhile, cook pasta in same pot of boiling salted water until tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to pot. •Stir 1/4 cup reserved cooking liquid into bean mixture. Add to pasta. Add 1/3 cup grated pecorino Romano cheese and enough remaining cooking liquid to moisten. Season pasta to taste with salt and pepper and serve.

Makes 4 first-course servings.
from farmfreshtoyou.com