Pasta with spring peas and fava beans [Recipe]


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Pasta dishes can be fun and easy. But if you’re tired of the same old unremarkable tomato-based pasta sauce, here’s a recipe that is sure to change how you look at peas and fava beans. Mashed together, with some shredded parmesan and just a bit of vegetable stock depending on the thickness, this pasta sauce offers a refreshing twist.



  • 3 cups shelled English peas

  • 2 cups shelled fava beans

  • Some shredded Parmesan, plus more for serving

  • Pasta (tagliatelle or whatever you fancy)

  • Vegetable stock

  • A few tablespoons of butter



  1. Bring a medium pot of salted water to a boil and set up a bowl of ice water. Drop peas in boiling water, let water return to a boil, and cook peas for 2 more minutes. Scoop peas out and drop them into the ice bath. Repeat with fava beans but cook them for a little longer (because they're bigger), then peel the tough outer layer off of the favas. Heat up a little vegetable stock; you probably won't need more than a cup.

  2. In a food processor, mush the peas and beans to a coarse paste, adding some vegetable stock if it seems too chunky (but it probably won't). Move that into a large bowl and add some Parmesan, then season with salt and pepper until delicious.

  3. Cook and drain the pasta; return it to the pot and dump the pea mixture and a couple tablespoons of butter on top of it. Stir until the butter melts and the sauce coats the pasta; add a little vegetable stock if the sauce seems too thick. Serve with more Parmesan and maybe a little mint.


Serves 4-6


Emily Schiltz works in healthcare IT, but she used to cook professionally and would rather be eating at any given time. She’s new to New York, so if you can recommend restaurants or places she must go to, or have questions about her recipes, contact her at emily.schiltz@gmail.com.