We planted fava beans in the beginning of the year and with our all of the rain we got they’ve taken off and grown over my head! They are super beautiful plants and these favas are so incredibly green, I just keep marveling at them. They are also available in lots of grocery stores and farmers markets now if you don’t happen to have a forrest of them in your front yard. This is a light pasta dish that we created to focus on the spring flavors.
{serves 4}
- 1 pack (1 lb) whole grain orzo (or reg. orzo)
- 8 cups chicken broth (or a mix of water and broth)
- 1 1/2 cups fava beans (pods removed, with outer bean layer still on)
- 2 tbsp heavy cream (optional)
- 2 tbsp julienned mint
- asparagus tips (remaining from pesto)
- more asiago for serving
for the pesto:
- 1/4 cup mint
- juice of 1 1/2 lemons and zest of 1 lemon
- 1 lg garlic clove
- 1/2 cup pistachios
- 5 fat asparagus spears (cut off tips)
- 2 tbsp grated asiago
- tbsp olive oil
- cook the orzo according to package instructions
- meanwhile remove fava beans from pods and boil for 30 seconds then move to an ice bath, let sit for 2 minutes then remove with a strainer and use your fingernails or a knife to peel outer layer off, use the same water to blanch asparagus for 1 minute, transfer them to an ice bath as well
- blend all pesto ingredients together in a food processor
- when the orzo is pretty cooled off stir the cream (if using) and pesto in
- serve and garnish with asparagus tips, fava beans, mint and more cheese!
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