It’s springtime in southern california, which means fava beans! This side salad is a nice way to serve them as a component in a yummy pasta dish. You could add chicken to this and turn it into a main course.
Time:1 hour
Serves:8 as a side
| Mise en Place |
| STAPLES |
VEGGIES |
| 8 oz |
fregola sarda |
2 lb |
fava beans, shelled |
| 3 tbs |
lemon juice |
1 bunch |
big aspargus |
| 6 tbs |
olive oil |
1/2 cup |
pea shoots |
| 3 oz |
shaved parm |
1/2 medium |
shallot |
|
kosher salt |
|
|
|
pepper |
|
|
| Equipment |
| 1 |
pot |
| 1 |
colander |
| 1 |
bowl ice water |
| 1 |
slotted spoon, spider, or strainer |
| Directions |
| Step |
Action |
| 1 |
in pot, heat water to boiling, add a handful of salt |
| 2 |
blanch fava beans 1 minute, fish out with spoon and shock in bath |
| 3 |
remove fava beans from water and set aside |
| 4 |
in same water, blanch asparagus 2 minutes, fish out, and shock in bath |
| 5 |
remove asparagus from water and set aside |
| 6 |
clean pot, add water back to it, bring to a boil |
| 7 |
add a handful of salt and cook fregola sarda according to package directions |
| 8 |
while fregola sarda is cooking, shuck fava beans discarding outer shell |
| 9 |
when pasta is done, drain in colander and let cool |
| 10 |
whisk together shallot, lemon juice, olive oil, and a big pinch of salt |
| 11 |
toss pasta with veggies, cheese, pea shoots, pepper, and dressing |
| 12 |
serve |
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