A quick and easy vegetarian weeknight meal using seasonal fresh peas and fava beans.
Ingredients
- 1 pound dried pasta or your choice
- 2 tablespoons butter
- 3 tablespoons olive oil
- ¼ cup diced shallots
- 2 cloves garlic, minced
- Pinch of red pepper flakes
- Kosher salt
- Freshly ground black pepper
- ½ pound sliced fresh mushrooms of your choice
- 1 cup English peas, shelled
- ½ cup double shelled fava beans
- ½ cup dry white wine
- ¼ cup chopped parsley
About this recipe
Recipe and photography provided by Local Farm Star, Iacopi Farms.
Instructions
Cook the pasta according to package directions. Drain and transfer to a large bowl, tossing with 2 tablespoons of butter.
Heat olive oil in a large skillet over medium heat. Add the shallots, garlic, red pepper flakes and a healthy pinch of salt, sautéing for 2 minutes or until the shallots start to soften.
Add the sliced mushrooms, ½ teaspoon of kosher salt and ¼ teaspoon of pepper and sauté for 5 minutes until slightly wilted. Add the wine and simmer for 1 minute. Add the English peas and fava beans and cook for another 2-3 minutes.
Remove from the heat and stir in lemon juice and Parmesan cheese. Season with salt and pepper to taste. Add the pasta to the pea mixture and toss to coat. Garnish with parsley and parmesan cheese.
