Fava Greens and Pea Shoots Pasta
Source: Naomi Webb, Foodwise Staff
Recipe Type: Entrees | Seasons: Spring
Fava greens and pea shoots are highly seasonal, only appearing in the market in the early spring. Celebrate them while you can by making this light yet filling pasta dish!
Serves 4 to 6
INGREDIENTS
1 pound dry pasta
6-8 cups loosely packed fava greens
4 cups pea shoots
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, thinly sliced
2 lemons, zest and juice
1 cup grated parmesan cheese plus more to top
Salt and pepper to taste
¼ cup mint leaves cut into a chiffonade
PREPARATION
- Cook pasta until al dente. Reserve 2 cups pasta water.
- Heat butter and olive in a wide skillet over medium heat. Add garlic and cook for about 30 seconds until fragrant.
- Add the fava greens to the skillet and cook for 2-3 minutes, until wilted. Add pea shoots and heat just until tender, about 1 minute. Season with salt and pepper.
- Add the drained pasta into the skillet. Toss with some of the reserved pasta water, adding more as needed until the pasta is lightly coated.
- Remove from the heat, add lemon zest and juice, and parmesan cheese. Toss until combined, adding a little more pasta water as needed.
- Taste and adjust seasoning. Garnish with more parmesan and mint leaves.
