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I'll be honest with you. Fava beans are crazy high maintenance. But that shouldn't put you off.
They're eaten by the bushel in Tuscany but remain fairly unknown in other parts of world. Have you tried them yet? If you've had broad beans, one of their many aliases, then you've had some. They look similar to both edamame and lima beans, and are faintly bitter with a unique flavor.
So what makes them so high maintenance?
Well, first you have to rip them out of bed.
They lie inside a furry warm pod, all quietly nestled together in the dark. Frankly, I know how reluctant I am to get out of bed some mornings when I'm all cozy in my blanket, and they're no different. Or so I imagine.
Then into the jacuzzi for a 5-minute jacuzzi in super-hot (simmering) water while they get kind of puffy, toughen up, and turn a faintly lighter color.
Finally, you need to peel off their jammies to reveal their "inner-bean", as it were. This inner bean is a vibrant green, with lime green tones, that slides apart into two halves. The nugget you've been looking for, and worth the wait.
Favas show up in the spring, and generally only last through early summer, depending on where you live. Don't see them in your store yet? Buy canned fava beans or broad beans instead!
Toss them in olive oil and herbs, or mashed them and spread on a crostini if you want, but one of my favorite ways to enjoy them is tossed into a pasta with herbed ricotta cheese and sautéed tomatoes and garlic.
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Cheese Tortellini with Fava Beans, Tomatoes and Herbed Ricotta
Ingredients
Fava Beans and Pasta
Herbed Ricotta
- ½ cup ricotta cheese
- ¼ cup chopped basil
- 2 tablespoons Parmesan cheese
- ½ teaspoon Kosher salt
- ½ teaspoon ground black pepper
Instructions
- Shell the fava beans and bring a large pot of well-salted water to a boil over high heat (you should end up with about 3 cups of fava beans). Add the beans and simmer for 5 minutes. Fish the beans from the water using a slotted spoon and set aside to cool enough to handle. Add the pasta to the water, cook according to the directions on the box, and drain.
- When the fava beans are cool enough to handle, peel them by pinching the slightly bulbous top, and tearing it off. You can also use a sharp knife. You should have about 2 cups brightly colored fava beans (the" inner bean").
- Heat the olive oil in a medium skillet, and add the scallions. Cook until slightly softened and fragrant. Add the tomatoes, garlic, and salt. Cook for another few minutes until the juices of the tomatoes are released.
- Combine all of the Herbed Ricotta ingredients in a small bowl. Fold into the warm pasta. Gently toss with the tomatoes and top with the fava beans.
The Finer Cookie/Kim
Fresh fava beans are as delicious as you say. They come and go so quickly here, that I often miss them. Every year I remind myself that this is the year I'm buying a bushel, but...I love to make my own fresh ricotta, now you've got me thinking. Thanks for the inspiration
The Wimpy Vegetarian
You're so welcome! I'm happy to find a fellow fava-lover!
The Ninja Baker
Love your analogy of the sleepy fava beans nestled in their blankets! And your photos and recipe make me want to manja!
The Wimpy Vegetarian
Thanks so much!! I always feel so guilty ripping them open 🙂
Liz
OK, I need to get with the program and try favo beans. Your pasta looks terrific!
cheri
Hi Susan, the year before last I grew fava beans in my garden. When they were very young we would grill them and eat them whole. I absolutely adore them and love your example how to. Beautiful dish!
The Wimpy Vegetarian
Oh how fun, Cheri! I would love to grow them. And you're right, young fava beans are fabulous grilled as whole pods!! I've done that, but not for years now. I need to do that again 🙂
Renee@Renee's Kitchen Adventures
Such a great dish to welcome spring! I've never cooked fava beans, but I love to eat them!
Eileen
OMG, this look so tempting. I love fava beans with pasta.
Amy Barrett
This sounds so good
Christie
I love those colors! You just know it's going to tasted like spring in a bowl.
Caroline
This looks and sounds delicious - I love the idea of the lava beans in with the pasta.
mjskitchen
Every time I hear or read "fava beans" I think of Silence of the Lambs. It's amazing how 2 little words can have such an effect. 🙂
Oh how I love tortellini and this dish is definitely a winner!
Jessie | Kitschen Cat
Mmmm this sounds delicious! I don't think I've actually ever had fava beans, but it sounds like it's time to try some. Hate to have to rip them out of bed though... 😉
Keith @ How's it Lookin?
I gotta try this. I haven't had tortellini in a while, thanks for the idea
Sarah
This sounds amazing!