SidesApril 7, 2018
Fregola Sarda with Fava Beans and Asparagus
It’s springtime in southern california, which means fava beans! This side salad is a nice way to serve them as a component in a yummy pasta dish. You could add chicken to this and turn it into a main course.
Time:1 hour
Serves:8 as a side
Mise en Place
Staples
- 8 ozfregola sarda
- 3 tbslemon juice
- 6 tbsolive oil
- 3 ozshaved parm
- kosher salt
- pepper
Veggies
- 2 lbfava beans, shelled
- 1 bunchbig aspargus
- 1/2 cuppea shoots
- 1/2 mediumshallot
Equipment
- 1pot
- 1colander
- 1bowl ice water
- 1slotted spoon, spider, or strainer
Directions
- in pot, heat water to boiling, add a handful of salt
- blanch fava beans 1 minute, fish out with spoon and shock in bath
- remove fava beans from water and set aside
- in same water, blanch asparagus 2 minutes, fish out, and shock in bath
- remove asparagus from water and set aside
- clean pot, add water back to it, bring to a boil
- add a handful of salt and cook fregola sarda according to package directions
- while fregola sarda is cooking, shuck fava beans discarding outer shell
- when pasta is done, drain in colander and let cool
- whisk together shallot, lemon juice, olive oil, and a big pinch of salt
- toss pasta with veggies, cheese, pea shoots, pepper, and dressing
- serve