Recipe For Broad Fava Bean And Pea Farfalloni

I wanted to write a series of recipes to submit to a magazine for consideration and started with the concept of doing pasta recipes. But, in the very month I wanted to send them in, the magazine did a whole series in preparation for the Argus Cycle Tour. Completely having missed the boat on that one, I saved the recipes but once again, pasta was in fashion with the Comrades Marathon. I am going to put my thinking cap on and come up with another series of recipes for the magazine, but in the mean time I will share with you the recipes I jotted down. Fava beans in Italy are known as broad beans here and in the UK and are a vibrant green bean that has to be double podded to enjoy to their fullest. This takes time and effort, but it is well worth it. Medically these beans are quite interesting and so I would recommend that you do not eat them raw. They are rich in tyramine and so should be avoided if you are taking Monoamine Oxidase Inhibitors.  However, if you have Parkinson’s disease or hypertension, they are a recommended addition to your diet.

Broad Fava Bean And Pea Farfalloni
Broad (Fava) Bean and Pea Farfalloni

Broad Fava Bean and Pea Farfalloni
 
Ingredients
  • 140g broad beans
  • 15mls olive oil
  • 1 large shallot, chopped
  • Salt and freshly ground black pepper to season
  • 1 garlic clove, chopped
  • 140g frozen peas
  • 30mls cream
  • 15mls fresh thyme leaves, picked
Method
  1. put the water for your pasta on to boil
  2. when your pasta water has boiled, place the broad beans into the water and boil for 5 minutes
  3. remove and refresh in cold water
  4. now start cooking your pasta as per the packet instructions
  5. in a large frying pan, heat the oil
  6. sauté the shallot until soft
  7. season with salt and add the garlic
  8. when the garlic is soft, add the peas
  9. add the cream and season to taste
  10. add the thyme and allow to gently cook while you pod your broad beans
  11. add the broad beans and adjust the seasoning before adding the pasta
  12. you may need to add 1 tablespoon of the pasta water to loosen the sauce

 

Click on the links for conversions and notes.

I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by Kirsten – From Kirsten’s Kitchen To Yours

some information sourced from Wikipedia
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16 thoughts on “Recipe For Broad Fava Bean And Pea Farfalloni

  1. Looks delicious but where do your broad beans come from? I thought it was winter over there! We only get them in spring – the last ones are just still around here. I love them and I agree, they are worth double podding. A couple of kilos only take me about 20mn to slip out of their coats – not too long and worth every minute!

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    1. I have a confession, I am so behind in my blogging that this recipe was from spring time! I have all these half written posts and recipes. The good thing is at least some of my overseas readers can go shopping today for the ingredients 🙂 Have a great day!

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  2. I love favas! Great mixing them with peas too!

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    1. thanks Kirsten 🙂

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  3. I like pasta a lot and always looking for new way to make them and this looks lovely !

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    1. thank you so much 🙂

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  4. Tandy, sorry to hear about the magazine…but your pasta with the peas and fava beans looks delicious…creamy and so tasty.
    Hope you are having a great week 🙂

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    1. thanks Juliana – there is hopefully good news on the horizon 🙂 Wishing you a great Wednesday 🙂

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  5. Good luck with the recipes!

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    1. thanks Pink 🙂

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  6. Sorry about the magazine, keep on at it.
    I can never find broad beans …

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    1. I only ever find them at Woolies 🙂 I may have exciting news soon!

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  7. What a pity about the recipes for the magazine.
    I love broad beans.
    🙂 Mandy
    PS. I will post my pumpkin recipe on Thursday. 🙂

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    1. for that door that has closed for now, another one may be opening! Look forward to your recipe 🙂

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      1. YAY 😀

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        1. thanks 🙂

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