Whole Grain Medium Shells with Fava Beans and A Cool Heirloom Tomato Salad

Amount Per Serving
Calories 379		Calories from Fat 117
% Daily Value*
Total Fat 13g		20%
	Saturated Fat 3g	15%
	Trans Fat 0g
Cholesterol 6mg		2%
Sodium 611mg		25%
Total Carbohydrate 53g		18%
	Dietary Fiber 9g	36%
	Sugars 4g
Protein 13g		26%

Vitamin A 12%		Vitamin C 17%
Calcium 10%		Iron 13%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

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

Instructions

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.