Rating: 3.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 0

Celebrate the first sweet offerings of the warm growing season with Spring Pasta with Fava Beans and Peas.

David Bonom
Recipe by Cooking Light May 2013

Gallery

Kang Kim; Styling: Jason Gledhill

Recipe Summary

hands-on:
41 mins
total:
41 mins
Yield:
Serves 4 (serving size: about 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Chef'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.

Nutrition Facts

371 calories; fat 13.2g; saturated fat 4.2g; mono fat 5g; poly fat 1g; protein 16.2g; carbohydrates 48.3g; fiber 5.8g; cholesterol 19mg; iron 3.2mg; sodium 521mg; calcium 127mg.
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