I am fava obsessed

I just can't get over how delicious they are. We harvested and I made a meal with them tonight. Damn good eatin'! You have to get the little buggers out of the pod, then blanch them, plunge them in ice water and skin them. Below is a shot of them just popped out of their pods, with a sweet pea accompaniment.



This next shot is after the fire and ice. The darker ones are ready to be tossed in the awesome pasta dish I made. The lighter color is the skin that had to come off.



I had dinner at Aperto in the city about a month ago for Kym's birthday and the dish I had was amazing, so I attempted to replicate it here tonight. If you ask Jennie, she will tell you it was fabulous.

I cooked the fava beans in olive oil, garlic, rosemary, salt, pepper and chili flakes
then some shrimp
then chunky tomato sauce
then a squirt of double concentrated tomato paste
simmer a bit
then tossed with al dente spaghetti
topped with sheep pecorino romano

Only thing missing is that it would have been nice to squeeze a little lemon juice as a finisher. Oh, and we had a big garden salad. A lovely Sauvignon Blanc would have been nice too..:)