Page 16
May 18, 2016
F OOD
Spring Pasta with Fava Beans and Peas
Ingredients:
KIC Ministries
presents
Sunday, 11am - 12:30pm
Living Heart Faith Community
Location: 8219 NE Glisan St
Pastor Antonio L. Thomas
• 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
Preparation:
1. Place fava beans in a large
pot of boiling water; cook 1 min-
ute. Drain; rinse with cold water.
Drain well. Remove tough outer
skins from beans.
2. Cook pasta according to pack-
age directions, omitting salt and
fat; drain.
3. Heat a large nonstick skillet
over medium-high heat. Add 1 ta-
blespoon 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 min-
utes or until mushrooms begin to
brown. Add fava beans and peas;
sauté 2 minutes. Stir in remain-
ing 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 table-
spoons cheese and basil. Serve
immediately.