mulberryshoots

fava bean linguine with garlic butter and parsley. . .

Last night, we made it to Idylwilde Farm just before it closed at 7:30 p.m. I wanted to stop there because they carry fresh fava beans when they’re in season. Sure enough, there they were in their fat pods. I’ve made them before so I’m familiar with the double-peeling process.

First you harvest the beans from the fat pods that you paid so much for and then throw them away. There are three or four beans in a fat, fluffy pod. Then you parboil the beans and peel off the white covering to reveal the brilliant green beans inside. All that work results in about a half handful of succulent bright green beans (see both photos below.)

empty pods on the left, fava beans in shells on right

fava beans in the cup; white shells on the right!

Tonight, I thought I’d heat the peeled fava beans gently in some unsalted butter, minced garlic and fresh parsley until just right – and then toss some cooked spinach/chive linguine noodles with the beans. Then add chopped fresh basil, along with a robust grating of fresh parmesan cheese on top. A squeeze of fresh lemon mixed in.

ingredients: fava beans, fresh garlic, basil, parsley, lemon & Trader Joe’s spinach-chive linguine. . .

A simple watercress/lettuce salad with a classic vinaigrette and coarse ground pepper finishes off the meal.