DINNER IS SERVED! FAVA BEANS WITH FRESH PASTA

Have you ever had fava beans? Get to know this delicious legume with this Italian-inspired pasta dish by nutrition Expert Anne Assassi.

Fava beans are growing like crazy as the warmer weather arrives, which means it’s the perfect time for this classic Italian pairing: fava bean with pasta.

Also known as broad beans, fava beans have been grown for centuries for their consumption in the Mediterranean since at least 6500 BC, and began its cultivation even earlier in the Middle East. They are a favorite of Italians, and are a staple in southern Italy cuisine during the warmer spring months. One cup of fava beans will provide you with 44% of the folate you need per day, 36% of your manganese, and 37% of your fiber. They’re also buttery and sweet…the best combination of tasty and healthy!

Do note: fava beans should be avoided for those who are on a class of antidepressants called MAOI or have a genetic disorder called G6PD.

Check out this delicious and simple fava bean pasta recipe, and be sure to make it with high quality Italian sausage, plum tomatoes, and Pecorino Romano.  Your taste buds are guaranteed to be dazzled for dinner tonight. The most time consuming part is peeling the fava beans, so a quick tip is to have two people on the task if you want dinner to be done in a jiffy. But if you only have two hands, the positive side of peeling favas on your own is that the process can be very meditative. Just turn on some nice music, and get ready to get to know this delicious bean a little better.

Serve this Fresh Pasta with Favas, Tomatoes, and Sausage with a little red or white wine and your meal is complete.

INGREDIENTS

Serves 8

  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup finely chopped onion
  • 2 large garlic cloves, coarsely chopped
  • 1/8 teaspoon dried crushed red pepper
  • 1/2 pound Italian sausages, casings removed
  • 1/4 cup dry white wine
  • 1 3/4 cups chopped plum tomatoes
  • 1 cup shelled fresh fava beans (from ~1 pound, blanched 3 minutes then peeled)
  • 3/4 pound fresh pasta sheets, cut as desired
  • 2 tablespoons finely grated Pecorino Romano cheese plus additional for passing
For the full recipe and instructions, click here.

Anne Assassi, MS, RDN is a private practice dietitian and health coach based in the San Francisco Bay Area. A lover of home-cooked culinary creations, Anne helps individuals discover the art of healthy eating as an enjoyable creative experience in our homes that allows us to be our healthiest selves. Connect with Anne to create your most inspired and healthiest kitchen!

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