Ingredients
2 cups fresh fava beans, peeled (about 4 pounds unpeeled)
1/2 cup sundried tomatoes
2 Tablespoons extra virgin olive oil
2 cloves garlic, crushed
1 pound orecchiette pasta
8 ounces Taleggio, sliced
Preparation
Blanch the fava beans in boiling water for about a minute, then cool and peel the skin off. Place the sundried tomatoes in a bowl and add 2 cups of very hot water. Allow tomatoes to soften (5 minutes) and cut into strips. Reserve the tomato broth. In a skillet heat the olive oil, the garlic and, as soon you can smell the garlic, add the fresh fava beans. Stir well and add half a cup of tomato broth and cook it until the fava beans are tender. Bring a pot of salted water to the boil, then add the orecchiette. Cook the pasta until “al dente.” Two minutes before the pasta is ready, add the chopped tomatoes to the fava beans, stirr well and drain the pasta.Toss the pasta, fava beans and tomatoes in the skillet and add the cheese. Stir until combined and the cheese melted. Serve warm. Buon appetito!
