Fava Beans and Pasta

April 16, 2008

Fava Beans and Pasta

1 cup cooked, shelled and skinned fava beans
1 tablespoon olive oil
1 clove garlic, minced
1 tablespoon oregano, finely chopped fresh
1 cup chicken or vegetable broth
salt and pepper to taste
1/2 pound dried pasta
1/4 cup Parmesan cheese, grated

Saute garlic briefly in oil until light brown. Stir in oregano, then add 1/2 cup of the broth. Bring to a boil, season with salt and pepper, and add 1/2 cup beans. Simmer to blend the flavors, about 3 minutes.

Puree in blender with the remaining 1/2 cup broth 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 pepper. Add more broth if necessary to make sauce more liquid.

Serve over pasta with grated cheese.

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