- 1-2 lbs fava or lima beans, about 1 ½-2 cups shelled
- 1 c small sized pasta
- 3 tbsp olive oil
- 1 clove garlic, smashed
- 4 sprigs mint plus 1 tbsp finely chopped mint, dried may be used
- 1 bunch scallions, finely chopped
- 2 tbsp butter
- freshly ground pepper
- 1 tbsp finely chopped parsley
Fill a large bowl with ice water. Bring a pot of salted water to a boil. Add the fava or lima beans and cook for 30 seconds.
Remove and transfer to ice water. Let cool and then peel off their skins. Add pasta to boiling water and reserve 1 ½ c of cooking water, then drain the pasta.
Heat olive oil, garlic, mint, parsley and all but 2 tbsp of the scallions in a large skillet. Cook, stirring until scallions are soft.
Add the favas and 1 cup of the reserved cooking water. Bring to a simmer and cook until the beans are tender 8-10 min.
Add the pasta to the skillet and cook, tossing until it absorbs some of the sauce. Stir in the butter, chopped mint and parsley, reserved scallions and salt and pepper to taste.
Serve warm or at room temperature.