Pasta with Fava Beans

This is a great springtime lite meal and very easy to make. If you can’t get fresh Fava beans where you live, which is probably the case, substitute frozen Edamame beans, also known as soy beans. (I use the Edamame because I hate peeling favas).

•2 cups peeled, fresh Fava Beans (removed from the skin and shell)
•3 cups chicken or vegetable stock
•1 cup grated, imported parmesan cheese
•2 tsp fresh marjoram, chopped
•4 cloves garlic, minced
•Pinch red pepper flakes to taste
•Ground black pepper to taste
•Pinch salt
•Olive oil, 3 tbs
•1 lb any type of pasta

Heat the olive oil in a medium saucepan over medium-high heat until hot. Add the garlic and sauté briefly until aromatic, 1-2 minutes, do not allow to burn. Stir in the marjoram, then add 1½ cup of the stock. Bring to a boil, season with salt and pepper, and add the 2 cups of the fava beans. Simmer to blend the flavors, about 10 minutes. Reserve ¼ cooked favas.

Puree fava bean and stock mixture, the cheese, and pepper flakes, in a food processor and add (and thin, if needed) the remaining 1 ½ cup stock until smooth. Return the sauce to the pan and add the reserved favas. Simmer gently and taste for seasoning. Add salt and especially pepper.

Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 9 minutes. Drain. Pour the pasta into a warm serving bowl and add the sauce. Toss well and thin with some pasta water, if necessary, until the sauce is glossy and not sticky. Serve immediately and grate more cheese over the top at the table.