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This springtime pasta dish showcases fava beans, but English shelling peas or baby artichokes could be used instead.
1 pound fava beans, shelled
2 ounces Prosciutto, thinly sliced and julienned
2 to 3 tablespoons Extra-virgin olive oil
1/4 cup minced shallots or onions
3 teaspoons coarse sea salt
1/3 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
To remove the thick outer skin from the shelled favas, drop them in boiling water for 10 seconds. The skins will pop and can be easily removed with your fingers or the tip of a knife. Set the peeled favas aside. If they are very young and tender to the bite, they will need no further cooking.
If further cooking is needed, heat a saucepan of water over medium-high heat. When the water is boiling, add the peeled favas and cook just seconds, until tender. Drain and rinse under cold water to prevent further cooking. Set aside.
Bring a pasta pot of water to a boil over high heat. Add 1 teaspoon of the salt. Add the pasta and cook until tender, about 3 to 5 minutes. Drain and place in a serving bowl or platter.
While the pasta is cooking, heat the olive oil in a frying pan over medium-high heat. When it is hot, add the shallots and onions and sauté until translucent, 2 to 3 minutes. Pour the contents of the frying pan over the pasta, and turn well to coat. Add the prosciutto and the cheese, and turn well. Season with the remaining salt and the pepper to taste. Serve immediately.
Serves 4
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