Added by malgorzataminta | Sat 18 Jul 2009 @ 10:26
Great summer dish, light and fresh yet satisfying. Made with delicate yet flavourfull fava bean and one-and-only smoked OSCYPEK cheese. I guess you can get oscypek in Polish stores but if there\'s a problem with it feel free to use pecorino.
500 g fettucine (or tagilatelle)
3 cups of fresh fava beans
1/2 cup of grated OSCYPEK (Polish smoked sheep\'s milk cheese) or pecorino
1 big bunch of basil
3 garlic cloves, smashed to paste with knife\'s blade
1/4 cup extra vergin olive oil
2 tablespoons of lemons juice
salt and freshly ground black pepper to taste
Boil salted water in medium pan, add fava beans and boil ca.3 minutes. Take out fava beans with draining spoon. (leave water in the pan - You will use it to cook the pasta; no wasting here:-).
When the fava beans will cool a bit, husk the beans. Wash the basil and tear a bit for smaller bits. Put 2 cups of fava into a malaxer\'s bowl, add basil, garlic paste and mix (3-4 pulses). Add 1 cup of whole fava beans, lemon juice, olive oil and whisk with spoon. Add salt and pepper to taste. Cover with cling foil.
Meanwhile boil the water again, add dry pasta and cook al dente, as it is adviced by the producer. Add 4-6 spoons of cooking water into the fava bean mix, mix to loosen the mix. Drain pasta and transfer noodles into a bowl, add fava beans and mix. Sprinkle with grated Oscypek, some basil leaves and drizzle with olive oil.