Favas, Green Beans, Peas and Zucchini Ribbons
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Prep Time: 30 minutes
Cook Time: 15 minutes
Before cooking, fresh fava beans must first be shelled, or removed from their pods. Unless they have been picked while still quite young and small, the skin that covers each shelled bean is thick and tough, and the beans must be skinned before eating. To remove the skins, drop the shelled beans into boiling water, drain and let cool. Using a small knife, pierce the skin of each bean opposite the end where it was attached to the pod and squeeze lightly. The bean will pop free of its skin.
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- 1 1/4 tsp. salt
- 2 lb. fava beans, shelled
- 1 lb. English peas, shelled
- 1/2 lb. slender green beans. such as haricots
verts or baby Blue Lakes, trimmed
- 4 zucchini, about 1 lb. total
- 2 garlic cloves
- 1/3 cup extra-virgin olive oil
- 3 Tbs. fresh lemon juice
- 1/2 tsp. freshly ground pepper
- 1/3 cup julienned fresh basil leaves
- 15 anchovy fillets
- 1/2 cup Parmigiano-Reggiano cheese shavings
Wine PairingThis pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.
Directions:Bring a large saucepan three-fourths full of water to a boil over medium-high heat. Add 1/2 tsp. of the salt and the fava beans and boil until just tender, about 6 minutes. Do not overcook. Drain and rinse with cold water to stop the cooking. Drain again, then skin each fava bean. Set aside.
Meanwhile, bring a smaller saucepan three-fourths full of water to a boil over medium-high heat. Add 1/4 tsp. of the salt and the peas and boil until just tender, 3 to 5 minutes. Do not overcook. Drain and rinse with cold water to stop the cooking. Drain again and set aside.
Arrange the green beans in a steamer basket and place over boiling water. Cover and steam just until tender, about 3 minutes. Lift out the basket and rinse with cold water to stop the cooking. Drain and set aside.
Using a vegetable peeler, peel the zucchini. Then, still using the vegetable peeler, cut the flesh of the zucchini into long, thin fettuccine-like ribbons. Set aside.
In a bowl, combine the garlic and the remaining 1/2 tsp. salt. Using a fork, crush them into a paste. Still using the fork, mix in the olive oil, then the lemon juice and pepper. Pour this mixture into a large bowl and add the favas, peas, green beans, zucchini ribbons and basil. Mix until well coated, cover and refrigerate for at least 1 1/2 hours or up to 5 hours.
To serve, gently mix all but 4 or 5 of the anchovy fillets into the vegetables. Transfer the mixture to a serving bowl or a platter and top with the remaining anchovies. Scatter the cheese shavings over all. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Collection Series, Salad, by Georgeanne Brennan (Simon & Schuster, 2001).