We finally got to the farmer’s market early enough last week to get hold of some fava beans. They tend to sell out fast, given that you really need to buy at least a pound or two to have enough worth eating. I don’t often feel like spending the time to shell and peel fava beans, but I like to make sure we have them at least once a year.
When we first started getting favas (always from the same person, Debbie of Colony Creek Farm), I knew one way to fix them: blanched, peeled and sauteed with green onion, prosciutto and some cream, then tossed with pasta. Delicious, indeed, but we actually managed to burn out on the flavor. I wanted to try something different, and we just happened to pick up a fresh bunch of garlic scapes at the same market, which made me think Pesto. Continue reading