Ratings
4
out of 5
162
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Cassie
I swapped in quinoa, cooked in vegetable stock, for the farfalle, and used frozen green and black-eyed peas, defrosted, and they all swapped in perfectly. Perfect as a side dish, or main course for vegetarians.
Dwight
Needs a lot more onions (well browned but not caramelized) plus garlic (pressed or chopped) to push the flavor. Also could use some lemon zest with the juice of the lemon to bring out the "green" in the artichokes, especially.
Diane
You need to allow plenty of time to prepare the fava beans. After shelling, you have to blanch the beans in boiling water, cool them in ice-water and spend an eternity peeling the skins off. There's a little, hard piece inside each bean--like a little bit of stem--that I remove as well.
Last week I purchased 1 .5 lbs fava beans at our local farmer's market. Just the pre-prep took an hour.
Kate
This was very bland and disappointing. It needs lemon or olives or capers or something else to brighten the flavors. And cooking peas for 20 minutes results in overcooked mushy peas. I know better but I always try to follow a recipe the first time. The peas should be tossed in at the end. I ended up throwing this in the trash.
P L R Cox
chick peas. orchiette, 1/2 jar costco marinated artichokes, Turkish pepper, pepper
Mary J O'Connell
I added some sun-dried tomato strips.
Jennifer O
What I love most about Martha Rose's recipes is she creates delicious food with less fat and calories. Couldn't get favas so Internet search shows good sub as lima beans. I used frozen baby limas. I also added the sun-dried tomato strips another commenter recommended and a good squeeze of lemon. Yum!
GW
20 minutes and 2/3 cups liquid was nowhere near enough to cook the fava, although that may be because I was using dried fava and not fresh. The recipe doesn’t say fresh but I guess that’s implied by the requirement that the fava be shelled. So this is a note for the less experienced chef I suppose :)Agree with the other commenters that the recipe is a tad bland. It would be great with some pancetta or another strong flavor the round it out.
erica Sloan
Use the lamb
P L R Cox
chick peas. orchiette, 1/2 jar costco marinated artichokes, Turkish pepper, pepper
Brenda
This was HORRIBLY bland and a waste of good favas (buried in the background) and overcooked peas. Total miss.
Jon
This might be heresy, but to speed the favas along i use a 4 cup Pyrex measuring cup. 3 cups tap or warm water and microwave whatever comes out of 2 lb of fava pods for about 2 minutes. Make sure it comes to a full boil. With luck or impeccable timing, the shells will split on their own. I've found that microwaving reduces the chance of the favas overcooking to mush.English peas only need a fast bath in boiling water . Or even a good blanching. Same time as you'd bathe tomatoes to de-skin them
Mary J O'Connell
I added some sun-dried tomato strips.
Marsha
This was delicious, but there must be a typo in the recipe. After adding the fava beans and peas, you really only need to continue cooking for another 2 minutes to heat them through and reduce the liquid. Fava beans and peas only take a couple of minutes. I started cooking the artichoke bottoms the same time I put in the pasta and they finished together. I also added in the lemon juice used in the artichoke prep and some chives along with the mint.
bjd
I took the hint from the preamble and added sauteed fennel (and onions), which I would do every time--they were a significant flavor enhancer. (I also contemplated the lemon zest (see Dwight's note), in the end didn't do it (maybe next time). I also used frozen fava beans, which were great and a good time saver.
Hank
I agree with the note about adding more onions. The onions cooked down to so little that there was no flavor added. This recipe requires two cooks to complete in one hour, or assume you have already prepared the fava beans and peas.
Annie
This recipe is delicious as is, but served over quinoa (1.5 cups). I used frozen peas and DID NOT PEEL the fava, saving me time. Fresh spring flavors. If you have fresh mint and good salt and good parm, this dish is perfectly written. Maybe a little lemon squeeze brightens things a touch, if you want.
Kate
This was very bland and disappointing. It needs lemon or olives or capers or something else to brighten the flavors. And cooking peas for 20 minutes results in overcooked mushy peas. I know better but I always try to follow a recipe the first time. The peas should be tossed in at the end. I ended up throwing this in the trash.
George
Fava in Eastern Med and the Middle East is a type of yellow lentil like legume with which one can make a tasty spread with olive oil and finely chopped onion. Best but rare and expensive type is cultivated in the volcanic island of Santorini, Greece. Eat as starter with cool local Asyrtiko white wine.
Ona
I made it with artichokes preserved in oil and it definitely kicked up the flavor. I also added the lemon zest and mint. Will definitely be cooking this pasta for my Italian in-laws -- I think they'll love it too.
Diane
You need to allow plenty of time to prepare the fava beans. After shelling, you have to blanch the beans in boiling water, cool them in ice-water and spend an eternity peeling the skins off. There's a little, hard piece inside each bean--like a little bit of stem--that I remove as well.
Last week I purchased 1 .5 lbs fava beans at our local farmer's market. Just the pre-prep took an hour.
Meg
Any substitutes for Fava beans??
Marsha
The trick to quickly peeling the skins after blanching them is to make a slit in one end with your fingernail and gently squeeze the other end. They pop right out. I was able to do this in about 10 minutes. That said, it's better to prep them ahead of time. I blanched them the night before when I already had water boiling for that night's dinner.
Private notes are only visible to you.
