A few weeks ago (before vacation), we had the pleasure of getting more fava beans in our bi-weekly CSA box. The last time I made them, Dave was out of town and I was eating by myself – but really, that time we had a pretty small amount of beans. This time we got plenty for the two of us! So we decided to make a delicious summer pasta:
It turned out really well! And it was surprisingly easy, and a good lesson in manipulating a simple, classic sauce for whatever you need at the time. We pretty much winged it on this recipe, so I’m calling it a Hubbard original!
Here’s what you need for two servings:
- Equal parts of AP flour and butter – probably 1/2 cup each
- 1.5 cups of fava beans, cooked
- 1/2 cup of milk
- 4 oz. long pasta
- Grated Parmesan
If they aren’t cooked already, start boiling your fava beans and pop them out of their skins. Start the water for pasta while you make a roux:
Melt your butter and let the water start to cook out of it.
Whisk or at least quickly stir in the flour and let the mixture thicken. Add the milk and continue to cook out the water and brown it just a bit, but don’t let it burn! Eventually, a creamy-looking sauce will appear. It’s important to time this right – a roux can’t really sit around waiting or it will be less appetizing.
Don’t forget to get your beans and pasta ready in the meantime! The beans will take much longer than cooking the roux, so stagger your prep accordingly. When your sauce has thickened properly, stir in grated parmesan and dill to taste. Then top your pasta with the sauce and a liberal dose of salt and freshly ground pepper.
Top with your beans and enjoy!
Fava beans have such a surprisingly hefty flavor. They are earthy and delicious – they kind of remind me of black beans in the way that they really pull their weight flavor-wise. Their flavor was a perfect complement for the cheesy dill sauce.