I know that it has been a while since my last post, but I have been quite busy. My husband and I went on a vacation to British Columbia (where we had some of the most amazing fresh, local, and organic food)! I am now spending most of my days preparing for the new classes I will be teaching this year (physics and chemistry). I am very excited to finally be teaching in my true subject area, although I will really miss teaching math (calculus!) and it will be a definite change of pace and environment.
Fava beans have been fresh at the farmer’s market and they are delicious! The only obstacle is that they require some prep work, but I promise you it is worth the effort.
To prepare fava beans:
- Remove the beans from the pods.
- Blanch or steam the beans for about 2 minutes to loosen the skin.
- Drain the beans in a colander and run under COLD water.
- Peel the thick skin off of each bean individually (this is time-consuming). Eventually you will learn the technique to pop them out of the skin quickly, but it comes with practice. 🙂
FAVA BEAN SPAGHETTI with PESTO, SUNDRIED TOMATO, and SOPPRESSATA
Serves: 2 people (easily doubled, tripled, etc.)
- 1 cup shelled fava beans
- 200 gr whole wheat spaghetti
- 2 tbsp extra virgin olive oil
- 2 tbsp basil pesto
- 1/4 cup sundried tomatoes, chopped
- 1/4 cup soppressata, chopped (optional)
- grated parmigiano reggiano cheese
- salt, pepper as desired
- Prepare the fava beans as per the method above.
- Boil a pot of water with some salt.
- Add the spaghetti to the water and cook for desired time (al dente is best). To prevent spaghetti from sticking together, you can add some olive oil to the water.
- Drain the spaghetti, then place in serving dish and mix in spices, olive oil, pesto, sundried tomato, soppressata, and beans. Our pesto and soppressata is homemade, but store-bought will work as well.
- Top with freshly grated parmigiano and serve immediately. Enjoy!