Enjoy fava beans at the peak of their season in late spring, with colorful heirloom tomatoes as a partner.
3.3 pounds Barilla Whole Grain Shells
1 cup olive oil
4 minced garlic cloves
4 cups shelled (8 pounds in pods) fava beans
as needed salt
as needed pepper
2 cups chicken or vegetable broth
4 teaspoons lemon juice
2 quarts diced heirloom tomatoes
as needed julienned fresh basil
2 cups grated Romano cheese
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- In a large skillet, heat 1/2 cup of the oil and saute the garlic until slightly yellow. Add the fava beans and saute for 1 minute. Season with salt and pepper.
- Puree half of the fava mixture with the broth, then add it back to the remaining fava mixture. Let cool and refrigerate until needed.
- Combine the tomatoes, remaining 1/2 cup oil, the lemon juice, and basil. Season with salt and pepper.
For each serving, to order: Reheat 1 1/3 cups pasta in simmering water. Drain and add to a pan with 3 to 4 tablespoons fava bean sauce. Warm through. Plate and garnish with about 1/3 cup tomato salad and 1 1/3 tablespoons cheese.