You can use many different flavors or types of pasta in this recipe. The garlic chive pappardelle that I picked worked especially well.
Garlic Chive Pappardelle with Fava Bean Purée
serves 4 (double for more*)
8 oz pasta
1-2 garlic cloves, minced
5-7 green (or small spring) onions, chopped
1 tsp olive oil
about 1+1/4 lbs fava bean pods
2 Tbsp plain Greek yogurt
3 Tbsp chicken (or vegetable) stock
1/4 tsp salt
* I have a small food processor. I’m thinking if you have a larger one, you may want to double this recipe just because the quantity of a single recipe might not be enough for the blade to reach!
First prepare the fava beans: Rinse the pods, and then remove the individual beans from the pods. Drop the beans in boiling water for about 2 minutes, and then remove them with a slotted spoon, and put them in an ice bath to stop them from cooking. Once they have cooled, peel off the outer covering of the fava beans (you can usually just rip the end and then squeeze the beans out). The resulting beans should be a vivid green color at this point. Here are some pictures of the process:
Next, make the purée: In a food processor, purée the fava beans, yogurt, stock, and salt until smooth. Set aside.
Start bringing the pasta water to a boil, and then heat the olive oil on medium low in a small sauté pan. (The sequencing here isn’t time-critical, you just want to finish sautéing before the pasta is done.) Once the oil is warm, sauté the onions for 30-60 seconds, then add the garlic, and sauté until fragrant, for just about 15-30 seconds. Remove from heat once done.
Drain the pasta, then return it to the now empty pasta pot, adding the purée and the onions and garlic. Turn the heat to low, and stir, just until the purée is evenly distributed. This should be enough to warm up the purée.