Fava Beans, Shrimp And Savory W/ Orecchiette Pasta

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Fresh fava beans - in the pod
3 tablespoons	45ml	Olive oil
2 teaspoons	10ml	Slivered garlic
2 oz	56g	Pancetta cut into tiny dice - about 1/3 cup
3/4 lb	340g / 11oz	Medium size shelled shrimp
1		Pinch red chile flakes
1 tablespoon	15ml	Chopped fresh savory <<or>>
2 tablespoons	30ml	Chopped fresh basil
1/2 cup	31g / 1.1oz	Ripe tomato - seeded, diced
2 teaspoons	10ml	Grated lemon zest
8 oz	227g	Dry orecchiette pasta - , cooked al dente
		Rich chicken - shellfish or vegetable stock, if desired
		Salt and freshly ground pepper garnish
		Shaved parmesan or asiago cheese
		Savory or basil sprigs

Recipe Instructions

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 sauteegarlic over moderate heat until soft but not brown, add pancetta and sautee1 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

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Source:
COOKING RIGHT SHOW #CR9680

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