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Author Notes: I tend to use canned fava beans, but fresh ones in the spring are so great, so I've included directions for using both. I love kale and favas together, but this is also good with other combinations, like spinach and cannelloni. This recipe is no-fuss, adaptable, lots of wiggle room, delicious, satisfying. The trick for me is getting the greens, legumes/protein and pasta all in one dish! —mdm
- 1 onion, thinly sliced into half moons
- 4 cloves of garlic, minced
- 3-4 tablespoons olive oil
- 1 15 oz. can fava beans -- or fresh and cannelloni is a great sub here
- 1 bunch chopped kale ( a few cups -- will cook down)
- 1 bag of wide egg noodles
- 3 tablespoons parmesan cheese (more or less, to taste)
- salt and pepper to taste
- 1 can diced tomatoes (I love the fire-roasted)
- Boil a large pot of water, with a pinch of salt. Cook pasta according to directions, reserving 1 cup of the cooking water.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Saute the onions for about 5 minutes, until they start to turn translucent. Add the garlic and cook another minute or two. Add the tomatoes and a pinch of salt, cover, reduce heat to medium or medium-low and cook for 10 minutes or longer (if I have things to do around the kitchen I'll stick it on low and let it go for awhile).
- Add the beans and kale, cover cook for another 10 minutes, until the kale cooks down and the beans are not too mushy.
- Note: in this recipe I'm using canned favas, but sometimes I do use fresh. Here's how I prep it for saute: shell the beans, parboil in salted water for a few minutes, drop in ice water, and then add then to the saute them for 5 or so minutes.
- Toss veg with the pasta, adding the reserved cooking water (a little at a time) to keep it moist. Salt and pepper to taste, adding spicy red better if you want a bit of heat. Add grated parmesan to taste.