Spaghetti With Fava Beans, Bread Crumbs and Marjoram
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½pounds fava beans, shelled and skinned
- Salt
- ¾pound spaghetti
- 2tablespoons extra virgin olive oil
- ½cup fresh bread crumbs, preferably whole wheat
- 1 to 2tablespoons fresh marjoram (to taste)
- Freshly ground black pepper
- Freshly grated Parmesan or pecorino or a combination for serving
Nutritional analysis per serving (4 servings)
704 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 130 grams carbohydrates; 27 grams dietary fiber; 29 grams sugars; 36 grams protein; 929 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a rolling boil over high heat. Salt generously, and add the spaghetti. After five minutes, add the skinned favas. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente, about 10 minutes.
- Step 2
Meanwhile, in a small skillet, heat the olive oil over medium heat, then add the bread crumbs, marjoram, salt and pepper. Cook, stirring, until crispy, three to four minutes. Turn off the heat, and set aside.
- Step 3
When the pasta is cooked al dente, remove ½ cup of the cooking water and transfer to a large serving bowl. Drain the pasta and fava beans, and add to the bowl. Add the bread crumb mixture, toss together and serve, passing the cheese at the table.
- Advance preparation: You can skin the favas and prepare the bread crumbs several hours before cooking and serving the pasta.
Private Notes
Comments
1 REALLY cook those crumbs tho whole wheat is meh...but the crispy IS the flavor here 2 DEFINITELY do NOT forget the water in the serving bowl...very dry w/out 3 FRESH marjoram clearly would be excellent and it is not excellent w/out the fresh. 4 you do not HAVE to peel the fava for flavor but it certainly helps the presentation...peeling fava may take this little QUICKIE out of the recipe box, however,
Made my own breadcrumbs from old bread in food processor, fried them in the pan with the marjoram. They were glorious, crispy, until I listened to this recipe and tossed it in the soggy bowl. Texture gone, cue bread slime. Do not put the bread crumb topping in with the water.
Love favas. Frozen are good.Tried canned favas once. Yuck.
Someone gave me fava beans from their garden. It was the first time I've cooked them. I make pasta often. I used home made bread crumbs. This recipe was too bland and I think the fava beans could have been put to a better use.
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