By Francesca Montillo, ISDA Food + Travel Writer 

It’s my favorite time of year in Italy, not only because the weather is getting warmer, the flowers and trees are budding and the days are getting longer, but also because some of my favorite culinary ingredients are in season! Spring means the arrival of fresh fava beans, peas and asparagus. What could be better?

This dish brings together these ingredients nicely. It’s a comforting, homey dish full of flavor, freshness and delight. If you can’t get either fresh fava beans or peas, you can substitute frozen, although for me, part of the fun in preparing this is the act of shelling the favas and peas.

It brings me back to the days of growing up in Italy, helping my mom in the kitchen by removing the shell from the favas and peas. I admit, by the end, I would have eaten half of the peas raw, and a stomach ache would surely follow. I recall my mom, always saying how she thought we’d get more peas out of the batch I had just shelled! That’s because at least a quarter cup was already in my belly!

Pasta with fava beans, peas and asparagus

Serves 2 generously as a main course, or 4 as a first course

Ingredients

Salt

1 to 1½ lbs pounds fresh peas, shelled

1 to 1½ lbs fresh fava beans, shelled and peeled

1lb fresh asparagus, bottom stem removed, diced to 1-inch pieces

4 – 5 fresh scallions, diced

3 tablespoons olive oil, plus extra for drizzling

Ground black pepper, to taste

½ – ¾ pound ziti, penne or other tubular pasta

½ cup grated Parmesan

Instructions

1. Bring a large saucepan of salted water to a boil and add the fava beans and peas and cook for 10 – 12 minutes.
2. Meanwhile, in a large sauté pan, add the asparagus, onion and oil and sauté for 5 minutes on low to medium heat, season with salt and ground black pepper.
3. Using a slotted spoon or mesh strainer, remove the fava and peas from the boiling water and add them to the sauté pan containing the asparagus. Continue cooking on low heat, adding a ladle of the hot water if drying too quickly.
4. Add the pasta to the same water the vegetables cooked in and cook until 1 minute shy of al dente. Drain the pasta, reserving 1/2 cup cooking water.
5. Add the pasta to the sauté pan and mix well until all ingredients are well combined and the pasta is fully cooked. Add some of the reserved pasta water if it looks dry, or you prefer a more wet final dish. Taste and adjust seasoning of salt and black pepper as needed.
6. Remove from the heat and add the grated cheese. Mix until combined, adding more olive oil on top. Serve hot.

 

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