spring fava beans with pesto & brown rice spirals

every time i think about what to cook in the spring time (yipee! loooonger days, warmer days, brighter days, and…more fresh local produce days) i seem to think greeeen food! right now there’s nothing that makes my mouth water more than minimally processed fresh green produce in our meals. that’s why when i came across the beautifully glistening fava (broad) beans at the market yesterday i couldn’t wait to add them to our dinner menu. these beans were particularly tender, so i decided to boil the larger ones in their skins as an appetizer served with lime and angelica seeds, and use the smaller ones in a quick and easy brown rice pasta dressed with home made lemony pesto (the basil is looking/tasting amazing at the moment). the trick to double peeling these beans (relatively) easily is to remove them from the outer skin (or pod) and quickly boil them in water for just a few quick minutes (5-7) before popping them out of their inner skins by pressing lightly on one end. i’m not sure about you, but i find these types of tasks oddly relaxing and get through them rather quickly (alternately you can purchase double peeled frozen fava beans at most middle eastern markets). having tasted (and consumed way more than intended) the dish last night, i urge you to make some before the season is over-it will be sure to please your taste buds! Continue reading
(Visited 30 times, 1 visits today)