Fava Beans, Shrimp & Savory W/ Orecchiette Pasta
Ingredients
- 2 1/2 pound fresh fava beans; in the pod
- 3 Tbsp olive oil
- 2 tsp slivered garlic
- 2 ounce pancetta cut into small dice, about 1/3 cup
- 3/4 pound medium size shelled shrimp
- pinch red chile flakes
- 1 tbsp chopped fresh savory or 2 Tbsp chopped fresh basil
- 1/2 cup ripe tomato; seeded, diced
- 2 tsp grated lemon zest
- 8 ounce dry orecchiette pasta, cooked al dente
- rich chicken, shellfish or vegetable stock
- salt and freshly ground pepper
- shaved parmesan or asiago cheese
- savory or basil sprigs
Instructions
Remove beans from the pod and drop into boiling salted water for 1-2 minutes. Strain and immediately drop into ice water to stop the cooking. When cool, drain and remove the tough bitter outer skin. Set beans aside. Heat olive oil in a skillet and saute garlic over moderate heat until soft but not brown, add pancetta and saute 1 minute longer until translucent. Add shrimp, fava beans, chile flakes and savory and toss until shrimp just turn pink, 1-2 minutes. Add tomato, lemon zest and pasta and toss to warm through. If mixture seems dry, add a little stock. Season with salt and pepper and garnish with shavings of cheese and savory or basil sprigs. Yield: 4 servings