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Best Recipes, Lunch, Mains, Quick and Easy, Vegetables, Vegetarian

Fava Bean Scampi

Fava Bean Scampi
Leslie Grow / For the Times

This recipe is a vegetarian spin on shrimp scampi in which meaty, sweet favas replace the similarly charactered crustaceans. A simple treatment–a little garlic, some chile flakes, a good dose of white wine and a refreshing hit of lemon–perfectly highlight ... Read more

15 minutes. | Serves 4.
  • Kosher salt
  • 1/4 cup extra-virgin olive oil, plus more for serving
  • 6 almond-size garlic cloves, minced
  • 1/2 teaspoon crushed red chile flakes
  • 2 cups peeled fava beans (see method above)
  • 1/2 cup white wine
  • 1 pound angel hair or linguine pasta
  • Finely grated zest and juice of 1 small lemon
  • Freshly ground black pepper

Step 1Bring a large pot of salted water to a boil.

Step 2Heat the olive oil in a large skillet over medium-high heat. Add the garlic and chile flakes, and cook until beginning to brown, 30 seconds to 1 minute. Add the fava beans and wine, cover, and simmer until the beans are tender but still have a little bite to them, about 4 minutes.

Step 3While the favas cook, add the pasta to the boiling water and cook, stirring occasionally, until al dente. Reserve 1 cup of the pasta cooking water before you drain it.

Step 4Drain the pasta, and add it to the skillet along with the lemon zest and juice, and toss to combine, adding at least 1/2 cup of the reserved cooking water to make a loose sauce. Season the pasta with salt and pepper, and serve while hot.

Note: How to prep fava beans Start with about 5 pounds of fava beans in pods (any less is not worth all the trouble). Shuck the beans, discarding the pods. Meanwhile, bring a large pot of salted water to a boil. Drop the shucked fava beans in the boiling water and cook, stirring, to set their color and loosen their skins, about 1 minute. Drain the fava beans in a colander, then plunge them into a bowl of ice water to stop their cooking. Once cool, drain again. Using your fingernail or point of a paring knife, pierce the outer skin of each bean and gently squeeze it to slip off the skin; discard the skins. You should have about 8 cups of peeled fava beans now. Use them immediately or put them in a zip-top storage bag and freeze for up to 1 month.


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