Traditionally, my family enjoys fava beans with sautéed onions in the spring when favas are freshest. I created this dish combining fava beans, mushrooms, prosciutto, fresh tomatoes and tossed with pasta.
Tip: To shell fresh favas, crack the fava bean by pressing one corner of the pod to split it open.
Serves 4 as a main course; 6 as a first course
1. Bring a small pot of water to a boil. Add the fava beans and mushrooms and boil for 3 to 5 minutes until beans are tender. Drain, and place the favas and the mushrooms in a bowl with 3 tablespoons of the olive oil, 2 of the pressed garlic cloves, and ½ teaspoon of salt. Let stand at room temperature for 1 hour.
2. Heat the remaining olive oil in a large skillet over medium heat. Add the onion, pancetta, and ½ teaspoon of the salt and cook, stirring for 2 minutes. Add the fava beans and mushrooms and cook, stirring for 3 to 5 minutes longer. Add the tomatoes and basil and cook, partially covered, for 15 to 20 minutes.
3. Meanwhile, combine 4 1/2 to 5 quarts of water and the remaining teaspoon of salt in a large pot and bring to a boil. Add the pasta and cook according to package directions or until al dente. Drain, and add the pasta to the skillet. Toss to coat, then serve immediately.