Used all dried morels, the last of our supply from last morel season. Also couldn't find fava beans, so used green bean. Really enjoyed this simple dish. Mascarpone cheese added a perfect creaminess and slight sweetness. Can't wait to make this again with some fresh morels!!
Farfalle with Fava Beans, Morel Mushrooms, and Mascarpone
Comments and Reviews 1-6 of 6
BeckiSue Posted: 03/24/11
Jennifer3946 Posted: 04/13/11
I made this for dinner this evening with fresh fava beans and mushrooms from the farmers market. I really wanted to like it because it was very simple to make, but it was just too bland for my taste. I even added extra salt and parmesan cheese and still thought it didn't have enough flavor. I think with some tweaks to add more flavor, this recipe has potential, but I won't make it again.
melenchon Posted: 02/02/13
Really enjoyed this! I couldn't find fava beans (I think they're out of season) so I used lima beans. Added spinach to the mix to so I could get my greens in!
carolfitz Posted: 04/06/13
Made to directions using two of the recommended variations -- subbed shitake for the fresh morels and used oregano instead of marjoram. Nice combo of flavors & texture from the dried morels, liked the way the mascarpone sauce coated the pasta evenly. Served with salad and wine, very simple. (If you can't find fresh fava beans in your regular grocery store, maybe that produce dept calls them "broad beans" -or- you could try a Middle Eastern grocery where they might be labeled "ful." If they're not in season, they're sometimes in the produce section in big groceries, but already steamed for you -- ask if they carry "Melissa's" brand.)
KellyDiff Posted: 03/18/12Philadelphia, PA
I thought this was delicious. We used fresh shitake mushrooms instead of dried morels, and couldn't find fresh fava beans, so used canned butter beans instead.
debrajjohns Posted: 09/29/12
This was excellent - not bland at all! I did add about 1/2 cup of home made chicken broth, left out the fresh mushrooms and subbed peas for the fava beans. My fresh herb of choice was oregano. There was much more sauce than pasta (I weighed out exactly 8 oz of dried pasta before cooking) but it was perfectly coated with the pea mixture. Added a bit of kosher salt to sauce as well. This would also be good with some smokey bacon or pancetta added. Served with an Olive Bread Baquette and red wine. Will repeat!