Fresh Fava Bean – Arugula Pesto/SpreadPosted: June 17, 2012
Just prepping some fava beans today. Since I started prepping, might as well make the whole thing. So I bought a pound of fava beans because they are in their brief season and decided, why not. The thing is that they are some work to get ready. Since I have nothing better to do here`s a prep of favas and the subequent pesto or spread I made with them. I added some arugula and this would be good on pasta, or stir in a spoonful to your side of rice, or just use as a spread on some crostini. As an added bonus, my extra effort made my Fitbit tell me `YOU ROCK` as I started to actually make the pesto. Make this and you can too ROCK.
What I Used:
1 Lb Fava Beans in Pod
About 1.5 packed cups of Arugula
1 Garlic Clove
Crushed Red Pepper – I got this imported Italian crushed red pepper from Market Hall and it is so worth it.
Extra Virgin Olive Oil – a fruity and peppery one is good – I used Luna Torre That I picked up in Barcelona in November. Just use a well flavored one for raw use.
What I Did:
Shell the favas first round.
Pour yourself a glass of wine, this is futzy and you will want it. I am drinking a Malbec that we brought back from Buenos Aires last August – Finca los Maza Reserva 2006 to be exact.
Put a pot of water on and bring to a boil. Salt it heavily, like you are making pasta when you start the water.
Snap the end off the fava pod, pull the string down the back and pop out the beans. You may need a knife, I had one out but just used my thumbs to rip it all open.
Yep – only 4 – 5 beans per huge pod – drink some wine.
This is my yield. Sigh. Drink.
Put the beans in the boiling water and boil for 1 minute.
Drain and shock with ice to cool. I just toss the ice back in the bowl and pour the beans and water over the top adding ice as it melts and drain with my hand.
Shell beans again. Yes, again. Drink.
So here is how you shell the beans the 2nd time. Pick the stem thing off and use your thumbs to break the shell and squeeze out. Like this:
So final yield – about a 1/3 to 1/2 cup from a pound of beans.
Do I need to say it?
Make the Pesto/Spread.
In a small food processor, add the super shelled beans, arugula, garlic clove, a pinch each of of sea salt and crushed red pepper, and about 2 table spoons olive oil.
Blend in the processor until smooth. Taste it and correct the seasoning.
I put mine away for later – use as you wish.
- Fava Beans & Pasta (andreasgardencooking.wordpress.com)
- Fava Beans & Manchego Crostini (ahealthylifeforme.com)
- savory ricotta + fava bean quiche (topoftheapple.com)
- SSFC 2012: Late Spring Pesto Risotto (eatingappalachia.com)