Earlier this week I promised to tell you what I made with the fava bean pods so here we are. I don't know about you but I often feel that I could do something more with the vegetables I use, there are so much of them going to waste like pods and edible peel. A couple of years ago I read about this young French female chef somewhere in the south of France (anyone who knows her name and whereabouts by any chance?) who served the most marvelous dishes made not only with the more usual part of the vegetables but also with peels and pods etc., something I have kept in mind ever since and now and then I try to use those parts myself in dishes on their own.
PASTA WITH FAVA BEAN PODS, PARMESAN AND WHITE TRUFFLE OIL or PASTA CON BACELLI DI FAVE, PARMIGIANO E OLIO DI TARTUFO BIANCO
Pasta
Good looking and fresh fava bean pods
Parmesan cheese, grated
White truffle oil
Salt
Olive oil
- Clean the pods and detach any strings before either steaming or boiling them until they are soft. If you want a grainier quality of the 'sauce' you cook them less.
- Drain them of the cooking liquid but keep a little bit in case you need it to dilute the sauce.
- Run the pods in a blender until smooth, add a little olive oil and if needed you add some of the cooking liquid.
- Warm it up a bit, add the grated parmesan and a little of the white truffle oil before mixing the whole with the freshly cooked pasta.
- Serve.
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