This is a perfect pasta to make in celebration of the arrival of spring produce, specifically asparagus and fava beans when they're at their peak. This version uses a salty, sheep-y Pecorino to complement the bright green flavors of the vegetables, herbs and lemon zest.
Ingredients
- 1 pound of asparagus
- 2 pounds of fava beans
- 1 pound of fresh egg fettuccine
- 1 tablespoon of unsalted butter
- 2 tablespoons of extra virgin olive oil
- 2 shallots
- 1/2 cup of fresh mint leaves, coarsely chiffonaded
- Sea salt and freshly ground pepper
- Freshly grated Pecorino Romano cheese
Instructions
- Shell the favas and blanch them for 2 minutes in boiling water. Remove them to an ice bath and, once cool, carefully remove the inner, darker green bean from within its paler green hull/skin. Set the peeled beans aside.
- Snap the tough ends from the stalks of the asparagus and discard. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Slice the asparagus thinly on a bias to make oblong coins.
- Slice the shallots into thin rounds and sauté over medium heat in a glug of olive oil and pat of butter until softened and translucent (about 8–10 minutes). Add the minced garlic and cook another minute until fragrant. Add the asparagus and fava beans and 1/4 cup of water and cook until tender but still bright green. Season with salt and pepper.
- Meanwhile, bring six quarts salted water to boil for the pasta.
- When the fettuccine is al dente (it should only take a couple of minutes), drain it and transfer it to the pan with the vegetables. Add some freshly grated Pecorino Romano, the lemon zest and and the mint. Add more salt and pepper to taste and serve promptly.