I am submitting this recipe for Broad Fava Bean And Pea Farfalloni to Presto Pasta Nights, which is being hosted this week by Kirsten – From Kirsten’s Kitchen To Yours
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.
some information sourced from Wikipedia