September 19, 2007

Summer Pasta Salad (Fava, Tomatoes, Feta)

Yes, Yes, I know I claimed it was Fall, but I love summer. And Monday, I left work in time to visit our local European open air market, which, like a good European market, typically closes before I can get off work. Feeling like I was on vacation due to the early departure from the office, I saw fresh summer produce, and I could not resist.

So, I recommend this salad for a healthy Summer treat. Or early Fall, when you wish it was still Summer, and you need to consume healthy foods to compensate for Summer. The trick, of course, is finding Fava Beans that are worthy of purchase. Also, who knew about the L-Dopa in fava beans? Crazy.

-2 lbs fava beans, shelled.
-1/2 bunch parsely
-3 cloves garlic
-1/2 lemon, juiced
-1 lb assorted cherry tomatoes (4 cups or so?)
-1/2 box of penne
-olive oil
-black pepper
-1 in X 1 in X 2 in of feta

1. Place a pot of water and much salt over high heat. Boil shelled beans for 3-4 minutes, 'til outer skin is white.
2. Drain water and allow beans to cool 'til they are able to be handled.
3. Replace water, add 1 t. salt and bring to a boil. Add penne and stir occasionally during the following steps 'til al dente, then remove and cover with cold water.
4. Peel the skin from the beans (rip the smooth end and squeeze each bean from the growth end out).
3. In a cuisinart, pulse olive oil (3 times around the bowl) and parsely 'til well blended. Add lemon juice, garlic, 1/2 T black pepper (or more to taste) & fava beans and process on high 'til it's a nice bright green paste.
4. Mix green paste with halved tomatoes.
5. Spoon one-half of the penne into two bowls.
6. Top each penne portion with 1/2 of the tomatoes and green sauce.
7. Crumble 1/2 of the feta over the top of each bowl for a colorful presentation of the last bits of summer.


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