SPAGHETTI WITH FAVA BEANS, BREAD CRUMBS AND MARJORAM
This recipe is inspired by a dish from southern Italy made with fresh peas rather than fava beans. Substitute one for the other, depending on what you find at the market. In the original peasant recipe, bread crumbs stand in for cheese, but I've given you the option here of Parmesan or pecorino.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, pastas, main course
Time 30m
Yield Serves four
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a rolling boil over high heat. Salt generously, and add the spaghetti. After five minutes, add the skinned favas. Cook over high heat, stirring occasionally so the pasta doesn't stick together, until al dente, about 10 minutes.
- Meanwhile, in a small skillet, heat the olive oil over medium heat, then add the bread crumbs, marjoram, salt and pepper. Cook, stirring, until crispy, three to four minutes. Turn off the heat, and set aside.
- When the pasta is cooked al dente, remove 1/2 cup of the cooking water and transfer to a large serving bowl. Drain the pasta and fava beans, and add to the bowl. Add the bread crumb mixture, toss together and serve, passing the cheese at the table.
Nutrition Facts : @context http, Calories 699, UnsaturatedFat 8 grams, Carbohydrate 130 grams, Fat 11 grams, Fiber 27 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 926 milligrams, Sugar 29 grams
SPAGHETTI WITH CHIANTI AND FAVA BEANS
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Add the wine, 8 cups water and a handful of salt to a pasta pot. Bring to a boil over high heat. Add the spaghetti and cook until just shy of al dente, about 8 minutes.
- While the pasta is cooking, heat a large skillet over medium-high heat. Add the oil and sausage to the hot pan. Cook, breaking up the sausage with the back of a wooden spoon, until almost fully cooked, about 4 minutes. Add the shallots and garlic, and cook an additional 2 minutes, stirring often. Using tongs or a pasta fork, remove the pasta directly to the sausage pan. Sprinkle with 3/4 cup of the Parmesan, and toss with tongs to combine. Add the mascarpone, fava beans, rosemary, 1/4 teaspoon salt and about 1 cup of the pasta water. Stir with a wooden spoon to combine, adding more pasta water as needed to form a sauce and coat the pasta. Serve sprinkled with the remaining 1/4 cup Parmesan.
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