Presto Pasta Nights 209 – Farfalle con fave – Pasta with fresh fava beans – Pâtes aux fèves fraîches

It is my pleasure to announce that Sweet Artichoke will be hosting this week’s edition of Presto Pasta Nights. (#209)

Presto Pasta Nights is a blogging event featuring what your culinary creations with pasta, cooked during this current week, that can be in a salad, soup, a side or main dish.

To participate, post your pasta dish between now and Thursday 14th April, mentioning and linking to Presto Pasta Nights, as well as Sweet Artichoke.

Email me your link, blog name and photograph at sweetartichoke[at]gmail[dot]com as well as Ruth at ruth [at] 4everykitchen [dot] com

The deadline for posting is Thursday, 14th April.

The beautiful days of spring have inspired me for my first submission to the event. I had bought fresh fava beans from the market and was eager to use them in pasta! Farfalle (“butterflies”) seemed to be the perfect shape for spring, so let have some farfalle con fave!

Ingredients for two servings:

Whole wheat uncooked pasta for 2 (I usually count about 80g per person)

300g hulled fresh fava beans (that is about 750g unhulled)

2 cloves garlic, peeled and chopped

5 tablespoons parsley, finely chopped

optional: 1 tablespoon dill, finely chopped

50g pecorino romano or parmesan cheese, grated

3tablespoons olive oil

2 tablespoons pine nuts, dry roasted

1 pinch red chili powder

Salt and pepper to taste

Method:

First, blanch the fava beans 5 minutes in boiling water. Drain them and put them in cold water for a few minutes. Drain again and peel them by pinching off the skin. That is a bit time consuming, but really worth the effort!

Prepare the fava bean pesto by blending together garlic, cheese, olive oil, 4 tbs parsley, 1 tbs pine nuts, chilli powder, salt, pepper, dill (optional) and 200g fava beans. Keep aside.

Cook pasta a minute less than indicated in the instructions. Drain them.

Put them back in the saucepan with the pesto and fresh fava beans. Stir well and cook for one more minute.

Just before serving, sprinkle with the remaining parsley and pine nuts and some pecorino shavings.


Cette semaine, j’ai le plaisir d’organiser la 209e édition de Presto Pasta Night. Les premiers beaux jours de printemps m’ont inspirée… Je venais d’acheter des fèves fraîches au marché et avais hâte de les utiliser dans des pâtes et les farfalle (“papillons”) m’ont semblé être la forme idéale pour le printemps !
Ingrédients pour deux personnes:
des pâtes de blé complet pour 2 (je compte généralement environ 80g par personne)
300g de fèves fraîches écossées (soit environ 750g non écossées)
2 gousses d’ail pelées et hachées
5 cuillères à soupe de persil haché finement
facultatif: 1 cuillère à soupe d’aneth, haché finement
50g de pecorino romano ou  de parmesan râpé
3cuillères à soupe d’huile d’olive
2 cuillères à soupe de pignons, grillés à sec
1 pincée de poudre de piment rouge
Sel et poivre pour assaisonner.
Préparation:
Tout d’abord, faire blanchir les fèves 5 minutes dans l’eau bouillante. Les égoutter et les mettre dans l’eau froide pendant quelques minutes. Égoutter à nouveau et enlever leur peau, en les pinçant et appuyant dessus. C’est un peu long, mais ça en vaut vraiment la peine!
Préparer le pesto de fèves en mélangeant l’ail, fromage, huile d’olive, 4 cuillères à soupe de persil, 1 cuillère à soupe de pignons de pin, le piment en poudre, sel, poivre, l’aneth (facultatif) et 200g de fèves. Mettre de côté.
Faire cuire les pâtes une minute de moins qu’ indiqué dans les instructions. Les égoutter
Remettre dans la casserole avec le pesto et les fèves fraîches. Bien remuer et cuire une minute de plus.
Juste avant de servir, saupoudrer avec le reste du persil et de pignons de pin et quelques copeaux de pecorino.

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33 thoughts on “Presto Pasta Nights 209 – Farfalle con fave – Pasta with fresh fava beans – Pâtes aux fèves fraîches

  1. This looks so good! I can;t wait to try it out. I am new to pasta night but I am going to post my recipe on Wed to link up~ hope you all like. Love your blog and I will definitely be back often. Congrats for hosting!

  2. Oh Sweet Artichoke! I just came by to say ‘hi!’, as I haven’t been blogging lately. You know, just trying to be friendly (smile). Now I’m hungry though. You always make the best pastas (I know this from experience). Fava beans are so delicious, and I never even thought to put them in a pasta. Good idea!
    Anyway, hope you’re doing okay or even good;-)
    XOXO,
    Stella

    • Thanks my dearie Stella, I’ve been missing you, too. I’m all good, but so busy with very hectic days… It’s been nearly two weeks that I had no time for blog hopping… totally frustrated about it 😦

  3. bonjour! I will be emailing you shortly with my recipe, but wanted to say hello here, and that I used to have the same bowls as you 🙂 I love the fresh fava beans in pasta!

  4. Would you believe I’ve never tried fresh fava before although it is a vegetable in abbundance in Greece. I have set a goal to try them this year and would have never thought to pair them with pasta.

  5. Pingback: It’s pasta time: Presto Pasta Nights 209: the round-up « Sweet artichoke

  6. Pingback: Pasta : title to be removed | sweetartichokesrecipesindex

  7. entertaining blog (I also love the theme/design), I don’t have time to look over it all at the moment but I have bookmarked it and also included your RSS feeds, so
    when I have time I will be back to read more, Please do keep up the
    awesome job.

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