I was inspired to create this recipe from a dish my mother-in-law made for my children. She is from Georgia and cooks classic Southern dishes. She prepared shell pasta with onions and butter beans. It was down home comfort food. The dish reminded me of a Lebanese dish made with spaghetti and fava beans, but I was inspired to use seashell pasta instead.
I hope you enjoy!
- 1 16 oz box of seashell pasta
- 16 oz. can of fava beans or frozen fava beans
- 2-3 tablespoons olive oil
- 1 onion, chopped
- For the Sauce:
- 16 oz. plain yogurt
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- Black pepper to taste
As water comes to a boil and pasta is cooking, sauté onion in olive oil in large frying pan. (You will later add pasta, so be sure to use one large enough to accommodate the pasta and allow to soften. Once softened add undrained can of fava beans. Mash about half of the fava beans with a fork. This will thicken the consistency and add more flavor. Season with salt and pepper. As the fava beans begin to soften, add yogurt, garlic, lemon juice, and salt. Combine well, but be careful not to break the whole fava beans.
Drain pasta. Add to sauce and mix well. Serve immediately and enjoy!
Using Fresh Fava BeansFresh fava beans can be used in this recipe as well, but you will need to take extra steps to prepare the recipe. First you must shuck the beans, then boil them for about 5 minutes. The taste of fresh fava beans is outstanding. I always recommend fresh over canned, but convenience sometimes takes precedence.
Frozen Fava Beans Work, TooWith today's flash freezing technology, frozen vegetables are just as nutritious as fresh and not much of the taste is compromised in most cases. Frozen fava beans can be hard to find in some localities, but if you can get your hands on them, I recommend them. Follow cooking instructions on the package, then add them to the recipe as you would canned fava beans.