Best 5 Fava Bean And Pea Salad With Pecorino Pea Dressing Recipes

PEPPERED CAPELLINI WITH FAVA BEANS, PEAS AND PECORINO

Steps:

• In a medium sauce pan, fill about 1/3 full with water. Put on stove to boil. Have ready a large bowl and mesh strainer.
• Shuck all the fava beans out of the pods and place the beans in a bowl. Set aside. Measure out your peas. Set aside. Make an ice bath in the large bowl. Be sure the mesh strainer can fit in the large bowl and the ice water flows into the strainer.
• Place the peas in the boiling water. Blanch for 30 seconds. Remove with a hand held strainer and place in the mesh strainer that is in the water bath. Let set for 1 minute, then remove the peas from the bath, using the strainer and place into a bowl. Set aside. Do the same thing with the fava beans, but let the fava beans blanch for 3 minutues (use the same water you blanched the peas in). Remove the favas with a hand held strainer and place in the mesh strainer that is in the water bath. Let set for 1 minute, then remove the favas from the bath using the strainer and place into a bowl. Set aside. Once cooled, peel the seed coat away from the fava beans. Discard the peels.
• In a medium sauce pan, fill water 2/3 full. Bring to a boil. Cook the capellini for about 4 minutes, or until al dente'. Reserve 1 cup of the pasta water. Drain pasta, drizzle 1 Tbs of olive oil on pasta to keep it from sticking.
• Meanwhile, melt 1Tbs butter in a large saute' pan over medium heat. Once melted, add the pepper and garlic. Saute' for about 1 minute, or until fragrant. Add 1/4 C of the reserved pasta water. It will fizzle and bubble here so be careful. Stir to combine the pasta water, butter, pepper and garlic. Add the remaining 1 Tbs of butter and incorporate. Add the pasta, stir to coat with the sauce. Add both cheeses and stir until melted. Season with salt and add the lemon zest. Toss again. Add the peas and peeled fava beans, tossing and turning the ingredients gently to evenly distribute. Add another 1/4 cup to 3/4 C of the pasta water if the pasta seems dry. Toss well.
• Transfer to a large serving bowl and garnish with chopped parsley, pecorino and fresh ground pepper.

WARM FAVA BEAN & PEA SALAD

Steps:

• For fresh fava beans, add beans to a large pot of boiling water; return to a boil. Cook, uncovered, until tender, 4-5 minutes. Using a strainer, remove beans to a bowl of ice water to cool. Drain cooled beans; squeeze gently to remove skins. (If using frozen fava beans, prepare according to package directions.), For fresh peas, add peas to boiling water; return to a boil. Cook, uncovered, just until tender, 2-4 minutes. Drain well; place in a large bowl. (If using frozen peas, cook according to package directions.), In a large skillet, heat 1 tablespoon oil over medium heat. Add pancetta; cook and stir until crisp, about 5 minutes. Drain on paper towels, reserving drippings., In same pan, heat remaining oil and reserved drippings over medium heat. Add shallots; cook and stir until tender and lightly browned, 5-6 minutes. Stir in fava beans and heat through. Add to peas; stir in salt, pepper and pancetta. Serve warm.

PEA, ASPARAGUS, AND FAVA BEAN SALAD

Steps:

• Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.
• If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.
• Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.
• If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.
• Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.
• Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.
• DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.

FAVA BEAN AND PECORINO SALAD

Steps:

• Bring a large pot of well-salted water to a boil over medium heat. Set a bowl of salted ice water on the counter. Blanch the fava beans in the boiling water and plunge immediately into the salted ice water. Remove the tough outer casing from the fava bean.
• Combine the fava beans in a large bowl with the onions, escarole, and the pecorino (reserve a couple shavings for garnish). Add some red wine vinegar, some olive oil and salt, to taste. Toss to coat the salad with the dressing.
• Arrange the salad on serving plates and top with the reserved shaved cheese.
• Springtime on a plate!!!!

FAVA BEAN AND PEA SALAD WITH PECORINO PEA DRESSING

Steps:

• Thaw a bag of frozen peas in a colander. Cook or rinse 8 oz of Fava beans ( Trader Joes currently carries steamed Fava beans in the deli section) Combine the peas and Beans and toss with the zest of 1 lemon and a splash of olive oil. Set aside and prepare the salad dressing. Combine the raw peas and the garlic clove in a blender or hand blender and mix until smooth. Add the cheese and most of the mint and stir or pulse to make a smooth paste. Add the olive oil and 4 to 5 tablespoons of lemon juice, to your preference. Season to taste. Mix the dressing with the peas and fava beans. Wash/dry the arrugula. Prepare a lemon vinagrette and minimally dress and toss it with the greens. Plate the arrugula and top with the pea/bean salad. . Tear a little mint over the top with a little shaved Parmesan if you like.