Fabio Leonardi Milling machines take the seeds and skins out of peppers to create a smooth and velvety sauce. Commonly used in Portuguese cuisine this sauce can be treated as a pasta sauce, used in marinades, rice dishes, potato dishes and to accompany barbecued meats.
Pasta with Fresh Fava Beans and Asparagus
Fresh pasta with fava beans and strozzapretit pasta is a delicious, light tasting summer pasta. Enjoy for lunch or for a family and friends gathering.
o 450 grams short pasta (strozzapretitris pasta)
o 4 Tbsps. olive oil, plus 2 tsps. to garnish/drizzle
o Pinch hot chili flakes
o ½ red onion, finely diced
o 2 cloves garlic, finely diced
o 1 cup fresh shelled and peeled fava beans
o 1 cup asparagus, sliced into 1 inch pieces
o 1 cup hot water
o ½ tsp salt
o 1/8 tsp black pepper
o 3 leaves fresh basil to garnish
o ¼ cup grated Parmigiano cheese to garnish
1. Bring a large pot of salted water to a boil. Cook 450 grams of short pasta as per package instructions. I used a speciality pasta cut known as ‘Strozzapreti Tris’ which is a rolled short pasta in three colours (white, green and orange). This particular pasta takes 15 minutes to cook. By the time the ‘Strozzapretit Tris’ is cooked (al dente) the fava bean and asparagus sauce will be ready.
2. Heat a deep sauté pan or shallow pot over medium heat. Add olive oil, chili flakes, onion and garlic. Sauté for 5 minutes until onion is translucent.
3. Next, add fresh shelled/peeled fava beans and asparagus. Sauté for 2 minutes. Add one cup of hot water and season with salt and pepper. Cover with lid and simmer for 10-15 minutes until fava beans are tender.
4. Once pasta is cooked, strain with colander and add to the fava bean and asparagus sauce. Stir for one minute over medium heat to coat the pasta. Turn heat off, drizzle with 2 teaspoons of olive oil, garnish with fresh torn basil and grated Parmigiano cheese.
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