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Early Spring Pasta with Spring Garlic and Fava Beans - Chef Gregg Prawdzik

serves 2 people

This recipe is great with fresh fettucini (check out Phoenix Pasta).

10 oz fresh fettucini

1 bu or 3 ea spring garlic

1 lb fava beans

1 meyer lemon

1 tsp fresh thyme, picked from stem

1 wedge parmesan

Olive oil

MISE EN PLACE: Bring 4qt pot of water to a boil. Meanwhile remove fava beans from the pods. Add to boiling water for 30 seconds, remove with a slotted spoon and add to a bowl of ice water. Once cooled, remove outer skin from beans thus revealing the dark green edible bean. Set aside. Keep water boiling.

Heat large sauté pan on medium. Wash spring garlic. Trim ends and clip the green tops off. You should be left with the young bulb and 2 inches of stalk. With two of the stalks slice each in half lengthwise and season with salt and pepper. Drizzle pan with olive oil and lay each flat side down in pan to sear. Sear until browned on bottom then quickly add ¼ cup water to the pan and cover to steam and cook garlic through (about 2 minutes). Remove from heat and set aside.

With remaining stalk of garlic, slice in half lengthwise. Then make thin diagonal slices of each half. Set aside.

Slice meyer lemon into rings and remove seeds. Dice lemon skin and all.

COOKING: Heat large sauté pan. When ready, add oil to pan, add sliced garlic and drop pasta into boiling water at the same time. Do not brown the garlic, just cook until translucent. Add fava beans and sauté for another minute. By this time the pasta should be done. Remove from boiling water using tongs and add to sauté pan. The extra water from the pasta will help make the sauce. Add meyer lemon, thyme, salt and pepper. Saute until everything is incorporated (about 1 minute). Add extra pasta water during this time for more sauce if you wish. Plate pasta and top with the caramelized garlic halves.

Garnish with a drizzle of fine extra virgin olive oil, and shavings of parmesan.