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Locavores Delight:
Do Yourself a Fava
Nicole Holliday | Crest Road


Photo Darrese Webb


To celebrate our growing numbers of locavores, Del Mar’s Farmers’ Market Board of Directors will take turns each month to feature a recipe with primary ingredients available at the Saturday market. Just season to taste. This month’s recipe is compliments of Darresse Webb, Vice-President. Vive il Fava!

Herbed Fava Beans With Pasta
Serves 4 as a side dish

  • 2 1/2 pounds fresh fava beans in the pods, shelled ( 2 cups shelled fava beans) Valdivia Farms
  • 1 1/2 cups small bow-tie pasta or other small pasta Pasta Design
  • 3 tablespoons extra-virgin olive oil Liberty Foods
  • 1 clove garlic, smashed Schaner Farms
  • 4 sprigs mint, plus 1 tablespoon finely chopped mint leaves
  • 4 sprigs parsley, plus 1 tablespoon finely chopped parsley leaves
  • 1 bunch scallions, finely chopped Schaner Farms
  • 2 tablespoons unsalted butter
  • Freshly ground pepper
  • Parmesan cheese Pasta Design


Fill a large bowl with ice water. Bring a large pot of salted water to a boil. Add the fava beans and cook 30 seconds. Remove with a slotted spoon and transfer to the ice water; let cool about 5 minutes (keep the pot of water boiling). Drain the beans, and then peel off their skins (they should slip right off).

Add the pasta to the boiling water and cook al dente. Reserve about 1 1/2 cups cooking water, then drain the pasta.
Heat the olive oil, garlic, mint sprigs, parsley sprigs and all but 2 tablespoons of the scallions in a large skillet over medium heat. Cook, stirring, until the scallions are soft, 1 to 2 minutes. Add the favas and 1 cup of the reserved cooking water. Bring to a simmer and cook until the favas are tender and the liquid is slightly reduced, 8 to 10 minutes; discard the herb sprigs.

Add the pasta to the skillet and cook, tossing until it absorbs some of the sauce, about 3 minutes. Stir in the butter, chopped mint and parsley, reserved scallions, and salt and pepper to taste. Add more cooking water to loosen, if needed. Serve warm or at room temperature. Top with Parmesan cheese, salt and paper to taste.



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