| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
*new-acq, Asparagus, Lowfat, Pasta noodl, Mediterrane |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Fresh fava beans |
| 1/2 |
c |
Low-fat ricotta cheese; 1/4-lb |
| 1 |
lg |
Garlic clove; or more to taste put through a press or pureed |
| 1 |
tb |
Salt |
| 10 |
oz |
Pappardelle or broad noodles |
| 1 |
lb |
Fresh asparagus; trimmed and cut into 1-inch or 2.5-cm lengths |
| 1/4 |
c |
Fresh flat-leaf parsley |
| 1/4 |
c |
Grated Parmesan cheese |
|
|
Freshly ground pepper; to taste |
INSTRUCTIONS
Shell the fava beans (see tip).
Place the ricotta in a heavy-bottomed serving dish. Add the garlic.
Bring a large pot of water to a boil; add the salt and the papparlelle.
Cook until just about al dente, about 8 minutes, and add the asparagus. Mix
a ladleful of the boiling cooking water (about 1/2 cup) with the ricotta
and garlic in the serving dish so that the ricotta takes on a creamy
consistency. When the pasta is cooked through but still firm to the bite
(after the asparagus has cooked a couple of minutes with it), add the fava
beans to the boiling water, stir together and drain.
Toss immediately with the ricotta and garlic, parsley, and Parmesan. Grind
in some pepper and serve at once.
Nutritional Per Serving: Calories 394; Fat 7 G; Sodium 412 MG; Cholesterol
77 MG; Carb 62 G. Protein 21G. OR MC-per serving: 570 cals, 5.7 g
fat.
ADVANCE PREPARAT1ON: The fava beans can be prepared a day ahead of time.
The asparagus can be prepared several hours ahead.
TIP! To shell fava beans, remove them from the furry pods and place in a
bowl. Pour on boiling water, let sit for 30 seconds, drain, and rinse with
cold water. The beans will now pop easily out of their shells. Young favas
are extremely small, so you might wonder if it's worth the bother for the
small volume you get. But when you taste these sweet morsels, I think
you'll agree that it is. --MRS
>Edited by Pat Hanneman (Kitpath) 98-Mar
Notes: Pappardella a la brousse et aux asperges et feves. This simple
springtime pasta is dressed up with low-fat ricotta, made creamy simply by
mixing the ricotta with a ladleful of cooking water from the pasta.
Pappardelle is a good choice of noodle because the ridges catch the
ricotta.
Recipe by: PROVENCAL LIGHT, by Martha Rose Shulman
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 18,
1998
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