This week Fiber of 28cooks is hosting Kalyn’s Weekend Herb Blogging.

For WHB #36 I already used broad resp. fava beans for the broad bean & mint mash. I talked about growing them myself but a storm uprooted my beans. The term fava bean (from the Italian name fava) is commonly used in the United States. In German they are also called sow beans, because they are used as forage. Broad beans are indigenous to Europe. They were taken to America and probably passed all the other beans coming in the opposite direction. I like this bean because of its amount of flesh with a soft outside and the light texture within. After cooking you have to remove that outer skin or membrane that surrounds the bean. They show up clearly white against the green of the bean underneath. That’s what I did with the beans I got from my mother-in-law, who had more luck with growing them, for the

Broad Beans, pasta and bacon

It was the choice for lunch from my younger son. It mets the standard: It contains vegetables.

-========= REZKONV-Recipe – RezkonvSuite v1.3

Title: Broad Beans, pasta and bacon
Categories: Pasta
Yield: 4 Servings

250 grams Bacon, cubed
700 Broad beans, frozen
350 grams Penne rigate
2 cloves Garlic, finely sliced
Salt
Pepper
1-2 teasp. Lemon juice

============================ SOURCE ============================
essen&trinken FürjedenTag, Heft 6/2005
— Edited *RK* 10/27/2006 by
— Ulrike Westphal

Fry the bacon cubes softly until the fat runs and they start to
crisp nicely.

Boil the podded broad beans for 4 minutes, drain them and remove
their skins.

Add the beans and garlic to the bacon and season with salt, pepper
to taste

Boil a big pan of water and cook the pasta until al dente and drain.

Mix the pasta, beans and bacon in a bowl together and add the lemon
juice.

Enjoy.

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Weekend Herb Blogging at 28cooks