FETTUCCINI WITH FAVA BEANS, SUMMER SQUASH, AND BASIL

I N G R E D I E N T S

- FAVA BEANS

- 1 POUND fava beans with pods

- PASTA

- 1 TBSP olive oil

- 1/2 medium onion, diced

- 1 small zucchini, sliced into thin half-circles

- 2 garlic scapes, sliced thinly

- Salt and pepper

- 1 POUND fettuccini

- 2 TBSP butter

- Parmesan cheese, freshly grated

- Fresh basil, sliced thinly

P R O C E S S

Shell the fava beans by breaking off the stem and pulling the string along the side. Remove the beans from the pod and place in a bowl.
Remove the bean skins by blanching and chilling the beans. Fill a medium sized sauce pan with water and bring to a boil. On the side, fill a large bowl with water and ice cubes. Add the beans to the boiling water, straining them out and placing them in the ice water after 4 minutes.
Once cooled, peel off the outer layer of the beans and discard (this layer can be bitter but is still edible if desired!).
Sauté the fava beans with onion and garlic scapes: Over medium heat in a large pan, add olive oil and then the onion. Sauté until onion is translucent. Add the fava beans and garlic scapes with a pinch of salt and pepper. Sauté for about 5 minutes more until tender.
Meanwhile, cook the linguini according to the package directions, strain, and stir in the butter.
Serve by adding the linguini to a pasta bowl, layering the fava bean sauté on top, and sprinkling with parmesan cheese and fresh basil. Enjoy!