I found some really lovely fava beans in the supermarket today, so I decided to throw together a simple spring pasta for dinner. I blanched the fava beans and then sautéed them with some onion and garlic in order to allow the delicate, simple flavors to shine. This dish was incredibly easy and quick but had loads of flavor. A slight heat from the crushed red pepper flakes really brought all of the flavors together.
Fava Bean and Onion Spaghetti
1 box whole wheat spaghetti, cooked al dente according to package instructions
2 cup fava beans, shelled and rinsed
2 tbs. olive oil
2 small onions, diced (about 1 1/2 cups)
3 cloves garlic, minced
1/4 cup fresh cilantro, roughly chopped
1 tsp. crushed red pepper flakes
2-3 tbs. Parmesan-Reggiano, freshly grated
Kosher salt and freshly cracked black pepper
Blanch fava beans for about 2 minutes in salted, boiling water. Transfer immediately to an ice bath. Remove any residual shells and set aside.
In a large sauté pan, heat olive oil over medium heat. Add onion and cook 4-5 minutes until slightly tender and translucent. Add fava beans and toss to combine. Cook another 2-3 minutes until onions are completely tender and translucent. Add garlic and sauté 1 minute until fragrant. Add pasta, crushed red pepper flakes, and cheese and toss to combine. Taste and adjust seasonings as necessary.
Add cilantro and serve immediately.