Serves: 4
Total Calories: 833

PASTA
1 pound flour
4 eggs
1/2 cup olive oil
1/2 teaspoon salt
FAVA BEANS
1 cup frozen fava beans
2 tablespoons olive oil
1 clove garlic chopped
2 slices pancetta or bacon cubed
1/2 tablespoon chopped rosemary
1/2 tablespoon chopped fresh sage
1/2 tablespoon chopped fresh thyme
1 cup white wine
salt and pepper to taste
1/2 cup shaved Parmesan cheese

To make the pasta, mix all ingredients well to form a soft dough. Roll out with a floured rolling pin and tear into pieces, or “scraps.” Set aside on wax paper and allow to dry until ready to use.

In a large pot of boiling water, cook the fava beans for 2 minutes. Remove the fava beans, reserve the water, and keep at a boil. Cool the fava beans and when cooled, peel and set aside.

In a large, heavy skillet, heat the oil over medium heat. Add the garlic and sauté about 2 minutes. Add the pancetta or bacon and cook until crispy. Add the rosemary, sage, thyme, wine, salt, and pepper. Cook until wine reduces to 1?2 cup, then add 1 cup of the fava bean water. Add the fava beans and simmer for 2 minutes. Set aside and keep warm while pasta cooks.

For the homemade pasta, add to boiling fava bean water and cook about 4–5 minutes. If using store-bought pasta, cook according to package directions. Drain the pasta, fold into skillet with sauce and blend well. Divide among pasta bowls or plates and top with shaved Parmesan cheese.

Nutritional Facts:

Serves: 4
Total Calories: 833
Calories from Fat: 387

More Recipes from the Taste of Broadway Cookbook:
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Linguine Alle Vongole
Garganelli with Prosciutto and Spring Peas
Calamarata Mare and Monti
Rigatoni Sorrentino
Spinach Tagliatelle with Duck Confit and Exotic Mushrooms
Tagliolini Verdi Gamberetti e Zucchine
Rigatoni Caprese
Penne Sauce Pistou et Saumon
Spaghetti Bolognese
Fettucini in a Mushroom Cream Sauce