Fava Bean Beurre Blanc Pasta

light, tasty and a great summer meal

Active time: 30 minutes • Total time: 45 minutes


Posted on May 26, 2021 by Jack McCann
Tags: Recipes vegetarian

Like most recipes, we tend to adjust them before even cooking. Often we just try to minimize the number of dishes, streamline the process or just use ingredients we have on hand.

We love Sarah Raven's cookbooks, but still find ways to adjust recipes from even our favorite cooks.

This one is from her Garden Cookbook, I highly recommend getting a copy even though it is a splurge.

Ingredients

  • 250g (~0.5lbs) board (fava) beans, shelled
    (this is about 1kg / 2lb when still in the pod)
  • 350g (0.75 lbs) pasta of your choice
    We used a thin spaghetti or a tagliolini is what Ms. Raven recommends.
  • 100g (1/4 lb) pasture raised ham
    sliced and then fried briefly over high heat in some butter
  • 2 T of fresh herbs (thyme, marjoram, summer savory or Italian mix) - we also used our chives
  • Graded Parmesan cheese


  • 4 T white wine (we used a Sauvignon Blanc)
  • 4 T white wine vinegar
  • 1 heaping Tablespoon of finely chopped shallots
    (we used a bit more and used leeks)
  • 175g (1.5 sticks) butter, cold and cut into half tablespoon sized pieces
  • Salt and pepper to taste

Instructions

  1. Cook the pasta in salted water until al dente (still has a little bit of bite on it, not soft, but not crunchy either)
  2. Save all the cooking liquid for re-use when straining -- Bring back to boil to cook beans
  3. Toss the pasta in olive oil and keep warm

    Begin Beurre Blanc
  4. In a medium saute pan, simmer the wine, vinegar, shallots/leek until reduced to about a tablespoon of liquid (ignoring the shallot volume)
  5. Whisk in the cold butter pieces one by one over very low heat. It should end thick and creamy
  6. Salt and pepper to taste, keep warm- you kind of want this to be done right when the beans are ready

    Cook Beans
    Start while you are reducing the sauce
  7. Once water is boiling again, cook the shelled beans in water for about 4 min. Remove beans and save some cooking water
  8. Cool the beans quickly by running some cold water over them in a strainer
  9. Optional: pop out the beans from their skin.
  10. Puree half of the beans with about a tablespoon of the cooking water

    Mix and serve
  11. Add the puree, fried ham pieces and beurre blanc to the pasta and stir
  12. Add in the remaining whole beans and stir
  13. Top with fresh herbs and parmesan, salt and pepper to taste

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