This recipe of pasta with Greek yogurt, peas and fava beans is a total spring treat. Fresh bright green fava beans are so delicious! In Italy, when they are in season the locals eat them raw, straight out of the pod with olive oil, a little salt, and shaved pecorino cheese. When cooked they have the rep of being fiddly to prepare, which may be true as you have to remove the bitter skin surrounding the beans as well as the shells, but the results are worth it, especially in easy pasta dishes like this one where they are put to delicious good use as a sauce paired sweet with green peas and creamy Greek yogurt.
1. Bring a large pot of salted water to a boil. Add the pasta to the water and cook until al dente, according to package instructions, reserving one cup of cooking liquid.
2. Heat the olive oil in a large sauté pan over medium heat. Add the fava beans and sauté 2 minutes, or until warmed through. Add 1 cup of the pasta cooking water to the pan and simmer for about 5 minutes, until liquid reduces and the favas are cooked. Add the peas and season with salt and pepper.
3. Add the pasta and heat through. Remove from heat and add lemon juice and zest, yogurt, parsley, and mint. Toss all of the ingredients together until the yogurt coats the pasta.
Ann's Tips and Tricks
You can often find shelled fava beans in the freezer section of the supermarket, especially in Hispanic markets. You will still have to shuck off the outer skin once they are thawed though. If you are on a bland diet use regular spaghetti.
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