Prep Time:
10 minutes |
Cook Time:
15 minutes |
Serves:
4-6 |
About the recipe
I Love fava beans (with or without a nice bottle of Chianti), however I hate preparing them, which involves peeling, blanching and peeling them again. Luckily we have frozen and peeled fava beans in the freezer that are ready to eat and just need to be heated up. They are great for a side dish or of course with pasta like this recipe here. Serve it to your protein maxxing bros.
Ingredients
|
Reginette pasta box
Preparation
- In large pot bring 4 quarts of water to a boil and add 1-2 tablespoons salt. Cook pasta to al dente, according to package directions. Drain pasta, reserving about 1 cup starchy pasta water.
- In large skillet add olive oil with medium heat and add the guanciale if using, and once the fat renders add the fava beans. Add some salt and pepper to taste. Stir well and a couple minutes before the pasta is ready add the garlic.
- Add the pasta using a slotted spoon and mix well. Mix in pasta water until the dish has a creamy consistency - some of the fava beans should break down a little. Add the topping mixture and Buon Appetitio!
