Turns Out I Love Fava Beans

We just got our first vegetable box today and it was like Christmas. I just kept imagining what I would make with this vegetable or that fruit and I knew what everything was but these:

Fava Beans

In my kitchen they looked like giant alien green beans, they were the size of zucchini! With a little help from some friends and the internet, I discovered that they are fava beans and can be a bit of work but are so so worth it once they’re ready. You have to shuck them and then parboil or steam them to remove their inner outer waxy covering.

Once I got them all cleaned I decided to make a pasta sauce with them and I must say it was amazing. I found this recipe on theseasonalchef.com


2 tablespoons extra virgin olive oil
1-1/2 teaspoons minced garlic
1 tablespoon finely chopped fresh oregano (I used italian seasoning since I’m out of Oregano)
1-1/2 cups chicken stock
salt and freshly ground pepper
2 cups cooked and peeled fava beans
3/4 pound dried fettuccine
Parmesan cheese

1. Heat the olive oil in a medium saucepan . Add the garlic and saute until light brown. Stir in the 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 for a few minutes to blend the flavors.

2. Scrape into a blender and puree with the remaining 1/2 cup stock until smooth. Return the sauce to the pan and add the remaining 1/2 cup favas. Simmer gently and taste for seasoning. Add salt and especially pepper.

3. Meanwhile, cook the pasta al dente. Drain, reserving about 1/2 cup of the cooking water. Pour the pasta into a warm serving bowl and add the sauce. Toss well and thin with the pasta water, if necessary, until the sauce is glossy and not sticky. Serve immediately. Grate the cheese over the top at the table.