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Fava Beans, Shrimp & Savory W/ Orecchiette Pasta

  • 2 1/2 pounds fresh fava beans; in the pod
  • 3 Tbsp olive oil
  • 2 tsps slivered garlic
  • 2 ounces pancetta cut into small dice, about 1/3 cup
  • 3/4 pound medium size shelled shrimp
  • pinch red chile flakes
  • 1 tbsp chopped fresh savory or 2 Tbsp chopped fresh basil
  • 1/2 cup ripe tomato; seeded, diced
  • 2 tsps grated lemon zest
  • 8 ounces dry orecchiette pasta, cooked al dente
  • rich chicken, shellfish or vegetable stock
  • salt and freshly ground pepper
  • shaved parmesan or asiago cheese
  • savory or basil sprigs

Remove beans from the pod and drop into boiling salted water for 1-2 minutes. Strain and immediately drop into ice water to stop the cooking. When cool, drain and remove the tough bitter outer skin. Set beans aside. Heat olive oil in a skillet and saute garlic over moderate heat until soft but not brown, add pancetta and saute 1 minute longer until translucent. Add shrimp, fava beans, chile flakes and savory and toss until shrimp just turn pink, 1-2 minutes. Add tomato, lemon zest and pasta and toss to warm through. If mixture seems dry, add a little stock. Season with salt and pepper and garnish with shavings of cheese and savory or basil sprigs. Yield: 4 servings

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