My mother in law grew fava beans for me, podded and froze them. I didn’t know what to do and asked my tried-and-true recipe file. It brought to light a typical dish from Schleswig-Holstein like Pears, beans and bacon – Birnen, Bohnen und Speck, but this time the alternative with pasta.
Spaghetti with Fava Sauce and Pear Puree
The boys were pleased, so was I.
At first I prepared the spaghetti with my pasta attachment and precooked them
following this instructions
|-=========||REZKONV-Recipe – RezkonvSuite v1.4|
|Title:||Spaghetti with Fava Sauce and Pear Puree|
|400||grams||Fava beans, frozen, about 235 g skinned|
|2||Pears (à ca 250 g)|
|Edited *RK* 09/10/2007 by|
1. Skin the thawed fava beans. Heat a large, non-stick saucepan and tip in the bacon. Fry for a few mins over a medium heat, until the fat has started to come out of the bacon. Remove bacon and drip on a kitchen towel exept for 10 grams. To the remaining fat and bacon add onion, garlic and beans and fry for 2-3 minutes. Add stock and simmer for further 4 to 5 minutes. Add the sugar and puree until smooth. Season if necessary and reduce until viscid consistency.
2. Peel and score pears. Cut into small pieces and mix with the lemon juice. Caramelize the sugar in a saucepan and deglaze with pear juice and cook until the sugar has dissolved. Add the pears and simmer for further 8 to 10 minutes and puree with a blender.
3. Warm 250 ml reserved cooking water from the pasta in a saucepan, add 60 g pecorino and season with pepper. Add the precooked pasta and some of the fava sauce. Mix well.
4. Divide sauce, spaghetti und pear puree between 4 warmed plates, sprinkle with pecorino and dripped bacon. Serve with remaining sauce, puree and cheese.
What a unique dish! Thanks so much for sharing with Presto Pasta NIghts.
Thyme for Cooking
Very nicely arranged, Ulrike…pretty! And it sounds delicious… I still have a few pears left… No fava beans, though… sigh
I really love your tart (the German post) I’ll have to translate that one …