Whole Grain Cavatelli with Baby Artichokes, Fava Beans, Green Garlic, and Spring Onions
Source: Sandy Sonnenfelt, The Pasta Shop
Recipe Type: Entrees | Seasons: Spring
INGREDIENTS
15 baby artichokes
1½ cup shelled fava beans (approximately 1 pound)
3 tablespoons extra virgin olive oil
3 to 4 anchovies, minced
2 stalks green garlic, thinly sliced
1 spring onion, thinly sliced
6 to 8 sprigs fresh thyme, remove leaves and lightly chop
1 teaspoon salt
¼ teaspoon Marash chile or chile flakes
2 tablespoons lemon juice (plus more for the artichoke water)
1 cup chicken or vegetable stock or water
12-ounce package of The Pasta Shop’s Whole Grain Cavatelli or any pasta shape you have on hand
1½ cups grated Parmigiano Reggiano
Black pepper
PREPARATION
Find a bowl that is enough to hold the prepped artichokes and fill it with water with plenty of lemon juice.
Prep the artichokes by removing the tough outer leaves until the tender green leaves are exposed. Trim the bottom stem and trim the remnants of the outer leaves at the base. Cut off the upper tough section. Quarter the artichoke and place in the acidulated (lemon) water.
Blanch the shelled fava beans for 20 to 30 seconds in rapidly boiling water. Immediately plunge the blanched favas into ice water to stop the cooking. Once cooled, remove the outer skin from the beans and set beans aside.
While cooking the vegetables, bring 3 quarts of water to boil on the stove
For the vegetable sauté, choose a pan large enough to hold the vegetables and the cooked pasta. I use a 12-inch nonstick pan.
Heat the olive oil the pan and add the anchovies, green garlic, spring onion, and thyme. Sauté on medium-high until the garlic and onion are fragrant and the anchovies have melted into them, approximately 7 minutes.
Add the drained artichokes, salt, marash chile, lemon juice, stock, and a grind of black pepper. Bring to a boil, reduce the heat, and simmer 15 minutes or until the artichokes are tender. Add the fava beans and keep pan at a low simmer.
Add 3 tablespoons salt to pasta cooking water and add the pasta. Cook unti al dente, about 6 to 8 minutes,if using The Pasta Shop’s Whole Grain Cavatelli.
Add the cooked pasta and ½ cup of pasta cooking water to the vegetables. Raise the heat slightly on the vegetable and pasta pan and toss well. Allow to simmer for 3 to 4 minutes.
Add a handful of the Parmigiano Reggiano and a grind of black pepper if desired.
Serve into individual dishes and pass the Parmigiano.
