I'll have to plant more plants next year to get a bigger yield. As you can see they look fat, but inside is full of fluffy fiberfill.
But I grew enough for a nice little pasta dish. I made about a third of the recipe below.
Capri Lemon Pasta
Adapted from Maria Elia's "The Modern Vegetarian"
1 1/4 cups heavy cream
Juice and zest of 2 lemons
1 pound fresh green beans, ends trimmed, cut into bite size pieces
1 pound fresh fava beans, shelled (or 5 1/2 ounces frozen fava beans or shelled edamame)
1 pound sugar snap peas
14-ounce pasta like fettucini
4 tablespoons mascarpone or fromage blanc
1 cup grated Parmesan cheese
Salt and ground black pepper, to taste
Once the water has boiled, add the green beans, fava beans, pasta and peas. Cook for 5-6 minutes, or until the pasta is al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and produce.
Pour the warmed cream and lemon zest into the pasta cooking pot. Add the lemon juice, mascarpone or fromage blanc and reserved pasta cooking water. Return to a boil, then add the pasta and vegetables.
Add the Parmesan, salt and pepper. Toss well.
Makes 4 servings.This is the local cheese I used
The few favas I grew had me wanting more, so I got some in my weekly veggie box - 5 pound this time. Its a labor intensive food - peeling the pod, blanching, then peeling the waxy coating off,
Then you can finally cook! This weekend I tried another great recipe. Made a great lunch - kind of a warm salad.
Warm Fresh Fava Bean Salad
adapted from this recipe at Tasty Trix blog - great photo tutorial showing how to shell favas
3-5 garlic cloves, minced
3 tbsp extra virgin olive oil
3-4 plum tomatoes, quartered
6-8 ounces Greek feta, cubed
5 lbs fava beans, prepared in the manner described above
2 Tablespoons chopped black olives or olive salad
Shaved Parmesan to top
Salt & pepper, to taste
Sharing a few summer images taken on 4th of July at Browns Point in Tacoma. Better late than never!
Joining in for Mosaic Monday at Little Red House this week.