There is something about peas and fava beans in their shells that lures me in when I see them at the market. I know they will be work to shell and cook, but just knowing that those pods are filled with little surprises charms me. So into the bag they go.
This year, I decided to combine the peas and fava beans into a risotto. I wanted something that would feature their flavor but I couldn't imagine how many I would have to buy (and shell!) in order to make enough for a side dish for five of us. Since their flavor is delicate, I wanted a simple background flavor that wouldn't overshadow them. Risotto is great for that.
And the shelling really wasn't bad. The peas are a snap (sorry for the bad pun). It's really just a two step to open the pods and clear out the peas. The fava beans are a bit more work. The pods are a bit tougher to open, and they also have an inner casing that needs to be removed. If you have a partner though, it doesn't take long to prepare them. Gabe and I made this risotto for dinner this past Saturday night. Sitting in the kitchen together, with some music on, chatting, and anticipating seeing our friends, it was actually quite a wonderful experience. Just don't try it when you're in a hurry.
Second Helping: Pea Shoot Pasta with Lemon Cream
Serves 6
30 minutes preparation
30 minutes cooking time
1 quart fresh peas
1 quart fava beans
5-6 cups vegetable stock
4 tablespoons unsalted butter, divided
1 medium onion, chopped
2 cups Arborio rice
½ cup dry white wine
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh parsley
½ cup freshly grated parmesan, plus more for the table
salt and pepper to taste
Fill a medium-sized pot about half full of water and bring it to a boil.
Remove the peas from their pods. What works best for me is to pull the pod apart at the center with two hands until it separated. I then flick the peas out with my thumb. Set them aside.
Remove the fava beans the same way. The fava bean pods are a bit tougher so it may take a bit more strength to open them with your hands. Alternatively, you could use a small knife to cut off the tops and then split them down the middle with your hands.
Salt the boiling water and add the shelled fava beans. Boil them for one minute and then drain them. Immediately rinse them with cold water. When they have cooled, pull off the outer jackets and set the beans aside with the peas.
Heat the stock in a small saucepan.
In a large pan, melt three tablespoons of the butter. Add the onion and sauté until it is translucent and soft, about 7 minutes. Add the rice and stir for a minute or so until it is coated evenly. Add the wine and mix until it has been absorbed into the rice. Continue cooking the risotto by adding one or two ladlefuls of stock at a time, stirring occasionally. After about 15 minutes, add the peas and fava beans and stir them into the rice.
Continue to add stock to the rice until it is tender. The best way to know when the rice is done is to keep tasting it. It is done when the rice no longer has a crunch in the middle, but when it still retains some texture.The peas and fava beans will be done when they are tender to the bite but are still a bright green color.
When the risotto is done, add the remaining tablespoon of butter, the herbs, and the parmesan. Add salt and pepper to taste. Pass additional grated parmesan at the table.
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