Fava bean and greens pasta
Prep time
Cook time
Total time
Serves: 4-6 servings
  • 1½ pounds fresh fava beans in the pod (or 1 cup shelled fava beans)
  • 1 bunch of fava tops, Swiss chard or spinach, chopped (about 3 cups)
  • 8 ounces conchiglie pasta or pasta of your choice
  • 2 tablespoons extra virgin olive oil
  • 1 small shallot, finely diced
  • 2 cloves garlic, finely diced
  • ¼ teaspoon red pepper flakes
  • zest of 1 lemon, freshly grated
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup chopped mint
  • ¼ cup chopped parsley
  • salt and pepper to taste
  • ⅓ cup freshly grated parmesan cheese
  1. Fill a large bowl with ice water. Bring a large pot of salted water to a boil. Add the fava beans and cook 30 seconds. Remove the beans with a slotted spoon and add to the bowl with the ice water. Let cool for about 5 minutes and then drain. Peel the skins off the beans and set aside while you prepare the rest of the dish.
  2. Add the pasta to the boiling water and cook as the label instructs, reserving about 1½ cups of the cooking liquid, then drain the pasta.
  3. Heat the olive oil and shallots over medium heat and cook for 2 to 3 minutes until the shallots have softened slightly. Add the garlic and red pepper flakes to the pan along with the fava greens and a few tablespoons of the cooking liquid. Cook until the greens are slightly wilted. Add the favas lemon zest and the lemon juice and ½ cup of the reserved cooking liquid. Add the pasta to the sauce and cook until everything is heated through and well combined. Taste the mixture and season with salt and pepper and add more lemon juice if desired. Serve with a sprinkling of parmesan cheese and the fresh herbs.
Recipe by Scaling Back at https://www.scalingbackblog.com/fava-bean-and-greens-pasta/