Tagliatelle with Fresh Fava Beans + Preserved Lemon Cream
Celebrate the fresh flavors of spring with this recipe which takes full advantage of the first fresh crop of fava beans and the floral undertones of our unique Preserved Lemon Cream. If fava beans are not available, use roasted asparagus or fresh English peas instead.
Ingredients: 1/3 cup Tuscan Extra Virgin Olive Oil, 16 oz.
1/2 cup mascarpone cheese
6 ounces Preserved Lemon Cream
1 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
Parmigiano-Reggiano shavings, for garnish
1 pounds fava beans, shelled
1 pounds tagliatelle or other pasta (choose a high-quality durum wheat pasta)
In a large pot, bring 4 quarts of salted water to a boil. Add the fava beans and cook until tender, about 2 minutes. Ladle the beans out of the water and set aside until they are cool enough to handle, then remove and discard their skins.
Add the pasta to the boiling water and cook until al dente. Meanwhile, in a large bowl mix together the lemon cream, mascarpone cheese, olive oil, salt, and pepper until smooth. When the pasta is cooked, drain and add to the bowl with the lemon cream mixture. Toss and serve, topped with Parmigiano-Reggiano shavings.
Buon appetito! copyright 2011 Alisa Barry