ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spring Pasta with Fava Beans and Peas

Photo: Kang Kim; Styling: Jason Gledhill
Hands-on time 41 mins
Total time 41 mins
Yield Serves 4 (serving size: about 1 3/4 cups)
Celebrate the first sweet offerings of the warm growing season with Spring Pasta with Fava Beans and Peas.

Ingredients

  • 1 1/2 cups shelled fava beans (about 1 3/4 pounds unshelled)
  • 6 ounces uncooked campanelle or farfalle (bow tie pasta)
  • 2 tablespoons extra-virgin olive oil, divided
  • 6 center-cut bacon slices, cut into 1/2-inch pieces
  • 1 1/2 cups sliced red onion
  • 8 garlic cloves, sliced
  • 3 ounces thinly sliced mushrooms
  • 1 cup fresh shelled or frozen green peas, thawed
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1 1/2 ounces fresh pecorino Romano cheese (about 6 tablespoons), grated and divided
  • 1/2 cup torn basil leaves

Nutrition Information

  • calories 371
  • fat 13.2 g
  • satfat 4.2 g
  • monofat 5 g
  • polyfat 1 g
  • protein 16.2 g
  • carbohydrate 48.3 g
  • fiber 5.8 g
  • cholesterol 19 mg
  • iron 3.2 mg
  • sodium 521 mg
  • calcium 127 mg

How to Make It

  1. Place fava beans in a large pot of boiling water; cook 1 minute. Drain; rinse with cold water. Drain well. Remove tough outer skins from beans.

  2. Cook pasta according to package directions, omitting salt and fat; drain.

  3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bacon; sauté 3 minutes or until bacon begins to brown. Add onion and garlic; sauté 3 minutes or until vegetables are tender. Add mushrooms; sauté 3 minutes or until mushrooms begin to brown. Add fava beans and peas; sauté 2 minutes. Stir in remaining 1 tablespoon oil, pasta, juice, and salt; cook 2 minutes or until thoroughly heated. Remove pan from heat. Stir in 3 tablespoons cheese. Divide pasta mixture evenly among 4 bowls, and top evenly with remaining 3 tablespoons cheese and basil. Serve immediately.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.