Best 3 Herbed Fava Beans With Pasta Recipes

Step into the vibrant world of flavors with our culinary journey to create the perfect plate of herbed fava beans with pasta. This delectable dish combines the fresh, nutty sweetness of fava beans with aromatic herbs, resulting in a symphony of flavors that tantalizes the palate. You'll discover the secrets of selecting the finest ingredients, understanding the art of balancing flavors, and mastering the techniques that bring this dish to life. Get ready to embark on a culinary adventure that will leave you longing for more, as we guide you through the steps of creating an unforgettable herbed fava bean and pasta masterpiece.

Here are our top 3 tried and tested recipes!

HERBED PASTA PERFECTION

Herbed Pasta Perfection image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tbsp. Goya® Extra Virgin Olive Oil
1/2 medium yellow onion, chopped (about 1/2 cup)
1 tbsp. Goya® Minced Garlic or 6 cloves garlic, finely chopped
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. cornstarch
1 cup white wine
1 packet Goya® Chicken Bouillon
1 tsp. sugar
1 can (15.5 oz.) Goya® Cannellini Beans, drained and rinsed
1 can (15.5 oz.) Goya® Red Kidney Beans, drained and rinsed
1 box (10 oz.) spinach fettuccine, cooked according to package directions
Fresh thyme leaves (optional)

Steps:

1. Heat oil in a large skillet over medium-high heat. Add onions and cook until translucent, stirring occasionally, about 5 minutes. Add garlic, oregano and thyme; cook until garlic is light golden brown, about 1 minute. Using a whisk, mix cornstarch with 1/2 cup water until dissolved. Add cornstarch mixture, wine, chicken bouillon and sugar to skillet. Bring wine mixture to a boil and cook until the sauce is reduced by half, 2 - 5 minutes. Stir beans into sauce and cook until heated through, about 2 minutes more.
2. Add cooked, hot pasta to skillet; stir to coat completely with sauce. Divide pasta evenly among serving bowls. Garnish with fresh thyme, if desired.

PASTA WITH FAVAS, SHRIMP, AND FRESH CHILE

Pasta with Favas, Shrimp, and Fresh Chile image

This quick pasta features fava beans; they're like a cross between asparagus and split peas, with a buttery texture and nutty taste that defines seasonal spring vegetables. They star alongside shrimp and pancetta is a dish that's a cinch to make.

Provided by Lauryn Tyrell

Time 40m

Number Of Ingredients 9

Ingredients

2 pounds fava beans in pods
Kosher salt and freshly ground pepper
1 pound fresh long pasta, such as tagliatelle, or 12 ounces dried spaghetti
6 ounces pancetta, cut into 1/4-inch pieces (1 cup)
3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
3 large cloves garlic, thinly sliced
1 pound large shrimp, peeled, halved lengthwise, and deveined
1 Fresno chile, thinly sliced
1 lemon, halved

Steps:

Prepare an ice-water bath. Remove favas from outer pods and cook in a pot of salted boiling water until they float, 1 to 2 minutes. Transfer to ice-water bath; drain. Pinch tops of favas and squeeze out bright-green beans; you should have about 1 1/4 cups. (Blanched beans can be refrigerated in an airtight container up to 2 days, or frozen up to 3 months.)
Cook pasta in a large pot of salted boiling water until al dente, about 2 minutes for fresh, 8 to 10 minutes for dried. Reserve 1 cup pasta water, then drain.
Meanwhile, in a large straight-sided skillet, heat pancetta with 1 tablespoon oil over medium. Cook, stirring occasionally, until golden brown, 6 to 8 minutes. Add fava beans and stir to coat; season with salt and pepper. Remove from heat; using a slotted spoon, transfer pancetta and beans to a bowl.
Return skillet to medium-high heat and swirl in remaining 2 tablespoons oil. Add garlic and cook until just fragrant, about 30 seconds. Add shrimp and cook, flipping once, until garlic is golden and shrimp curl and just turn opaque, about 2 minutes (they will continue to cook as they mix with the hot pasta).
Stir in sliced chile and fava-pancetta mixture. Add cooked pasta and 1/4 cup reserved pasta water to skillet and cook, stirring vigorously, 1 to 2 minutes. Remove from heat; add more pasta water, a spoonful at a time, and drizzle in a bit more oil if needed to create a silky sauce. Squeeze lemon over top and season to taste; serve immediately.

PASTA WITH FAVA BEANS AND LEMON SAUCE

Pasta With Fava Beans and Lemon Sauce image

I think this is such a fabulous dish to celebrate Spring!! Fava bean (also called Broad beans) season is late spring and after the beans are ready to use this prepares so fast, you'll have more time to spend outside in the lengthening daylight. If you don't have access to fresh or frozen fava beans, you can substitute lima beans (not my favourite, but some like them) or edamame. This recipe is from Organic Style, 5/2005, I added a bit of garlic and garnished with a little mint. The prep time mostly is shelling the fava beans, the cooking time includes removing their outer skins.

Provided by bikerchick

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs fresh fava beans or 2 cups shelled or frozen fava beans
kosher salt
8 ounces orecchiette
2 tablespoons unsalted butter
1 garlic clove, finely minced
1/4 cup half-and-half
2 tablespoons fresh lemon juice
1 lemon, zest of
1/4 teaspoon fresh ground pepper
1/2 cup freshly grated parmesan cheese
of fresh mint, for garnish

Steps:

Shell fava beans and cook in a medium pot of boiling salted water 2 minutes.
Drain and immediately plunge into a large bowl of ice water.
Peel off outer skins of beans---there is a dark green, thick ridge on the rounded side of the bean-starting there, pinch the skin and pull it open, once the skin opens a bit you can squeeze the bottom and the bean slips out into your bowl.
Cook pasta in boiling salted water according to package directions until al dente (you definitely don't want to overcook the pasta for this dish).
Reserve a half cup of the water the pasta has cooked in and drain pasta in colander, you don't have to worry about excess water in the "little ears" as it will help tie the pasta sauce together.
Return pot to medium heat, add butter and garlic, cook until garlic is soft.
Add half-and-half, heat one minute.
Stir in lemon juice, zest and pepper.
Add pasta and cheese, stirring until pasta is coated and cheese is melted.
Add favas and toss, adding a few tablespoons of reserved pasta water if pasta seems dry (the starch from the cooking water will help make the sauce creamy, it shouldn't seem sticky).
Serve immediately in warm bowls, garnishing with mint if desired.

Tips:

To easily remove the fava beans from their pods, blanch them in boiling water for 2-3 minutes, then transfer them to a bowl of ice water. The skins will slip off easily.
If you don't have fresh fava beans, you can use frozen or canned beans. Just be sure to thaw or drain them before using.
This dish is a great way to use up leftover pasta. You can use any type of pasta you like, but short pastas like penne or rotini work best.
Feel free to add other vegetables to this dish, such as chopped zucchini, bell peppers, or carrots.
For a vegetarian version of this dish, omit the bacon and use vegetable broth instead of chicken broth.

Conclusion:

This herbed fava beans with pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's packed with flavor and nutrients, and it's sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give this recipe a try.