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Penne Primavera

(Pasta with Fava Beans and Spring Vegetables)

Don't feel constrained by the ingredients listed here, use your favorite pasta, along with the best seasonal vegetables.

1 pound penne, or pasta of your choice
2 pounds fresh fava beans, podded and blanched 1 minute
1/4 cup extra-virgin olive oil plus extra for tossing pasta
1 red spring onion, peeled and diced
1 bunch baby carrots, peeled, cut in half lengthwise, and blanched 2 minutes
Sea salt and freshly ground black pepper
½ cup freshly grated Parmigiano-Reggiano cheese
6 zucchini flowers, cleaned and blanched 30 seconds

In a large pot of salted boiling water, cook the pasta according
to package directions, until al dente. Drain and reserve 1 cup of the pasta-cooking liquid. Toss the pasta with a little of the olive oil and set aside in a warm place.
Remove the outer shell from two-thirds of the largest fava beans by pinching off the end and squeezing the brightly colored bean out. Leave about one-third of the smallest beans in their outer shell.
In a large saute pan, heat the oil and saute the onion for 3 to 4 minutes, or until golden brown. Add 1 cup of the pasta-cooking liquid and bring to a boil. Reduce over high heat by one-half, then lower the heat to a simmer; add the carrots and the peeled and unpeeled fava beans. Heat 3 to 4 minutes, until vegetables are warmed through. Season with salt and pepper.
Toss the vegetable mixture with the pasta and turn into a warmed serving bowl. Stir in the Parmigiano-Reggiano, garnish with the zucchini flowers, and serve at once.
Serves 6

Picture by Joyce Dudkerk-Pool