Pappardelle with Fava Bean Leaf Pesto , Fava Beans, Salmon and Shiitake Mushroom

By • May 29, 2015 0 Comments

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Author Notes: The dark green shiny fava bean leaf pesto has a tinge of bitterness with a nutty flavor similar to arugula. It goes well with the rest of the ingredients. You will have a lot of leftover fava bean leaf pesto. I used mine for sandwiches and on veggies. Sunnycovechef


Serves 4

The pasta

  • 10 ounces fresh pappardelle pasta
  • 1 pound wild Pacific salmon
  • 1 ½ cups sliced shiitake mushrooms
  • ½ + cups fava bean leaf pesto
  • 1 ½ cups shelled fava beans
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ¼ + cups pasta water
  • salt and pepper to taste
  • ½ the juice of ½ lemon
  • ½ cups freshly grated parmasean cheese
  1. Heat a large pot of water for the beans and the pasta. Preheat the oven at 375 degrees.
  2. Shell the fava beans, put them in the boiling water for about a minute. Rinse under cold water, cool and pop the skin of the beans. Add 1 tsp.salt to the pasta water.
  3. Put the salmon in a pan , dot with a tablespoon of butter and sprinkle lightly with garlic salt. Sprinkle with the juice of 1/2 a lemon. Bake for about 12-14 minutes ( depending on the thickness of the salmon) in a preheated oven. I still want a little pinkness in the center of the salmon. Tear or cut into pieces discarding the skin.
  4. While the salmon is cooking bring the salted pasta water to a rolling boil. Add the pasta and cook for 2-3 minutes. Drain the pasta in a sieve preserving some of the water.
  5. In a large frying pan heat the olive oil and sauté the mushrooms for a couple of minutes, adding some salt. Add the fava beans and pasta. Mix with the pesto and pasta water, making sure the noodles are well coated. Season with salt and pepper.
  6. Serve the pasta on warmed dinner plates, sprinkled with parmesan cheese and top with the salmon.

Fava Bean Leaf Pesto

  • 4 cups fava leaves, stems removed and coarsely chopped
  • 1 garlic clove, peeled and chopped
  • ½ cups pine nuts , roasted
  • ½ cups freshly grated parmasean cheese
  • ½ cups Olive Oil
  • 1-2 + tablespoons lemon juice
  • salt and pepper to taste
  1. Chop the garlic in a food processor until finely minced. Add the fava leaves, pine nuts , lemon juice, and a generous pinch of salt.
  2. While the food processor is running , drizzle in olive oil until the mixture is smooth and uniform. Scrap down the sides if necessary . Season with salt and pepper.

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