Fava Beans, Shrimp And Savory With 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 tiny dice
3/4 lb	340g / 11oz	Medium-size shelled shrimp
1		Red chile flakes - big pinch
1 tablespoon	15ml	Chopped fresh savory
		(or 2 tbsps chopped fresh basil)
1/2 cup	31g / 1.1oz	Seeded, diced ripe tomato
2 teaspoons	10ml	Grated lemon zest
8 oz	227g	Dry orecchiette pasta - cooked al dente, and tossed with
		Olive oil
		Rich chicken, shellfish or vegetable stock - if desired
		Salt - to taste
		Freshly-ground black pepper - to taste
		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 to 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 saute garlic over moderate heat until soft but not brown, add pancetta and saute 1 minute longer until translucent. Add shrimp, fava beans, chile flakes and savory and toss until shrimp just turn pink, 1 to 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.

This recipe yields 4 servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9680 broadcast 12-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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