Farmer’s markets occur multiple times in our area during the week. Tuesday’s market is so vibrant and bountiful, it’s one of our favorite days of the week. Our Executive stepped out this week for his usual farmer’s market trip, and as a part of his outing, we asked him to highlight a seasonal ingredient that’s prime for picking in our early Spring months and give us a recipe to accompany his selections. Our commitment to farm fresh produce, harvest to table, is the passion behind our delicious food, and this recipe is no exception.
We also wanted to highlight the fantastic BD Farms stand we purchased the produce from. Bob Dautch has been attending the Tuesday and Saturday farmer’s market since they first began in the 1980’s. His philosophy of fresh, organic, and sustainable is presented in his selection of fruits, vegetables, and herbs, and always has unique produce to bring to shoppers. What do they recommend from their stand? Pea tendrils, fava beans, and tangelos. Jason’s ingredient? Well, we lucked out on two: fava beans and mint. The effect is refreshing without sacrificing flavor. This is exactly what a Spring pasta should be.
Tagliatelle Pasta with Fava Beans, Mint, Guanciale & Parmesan
5 portions cooked tagliatelle pasta (homemade recipe coming!)
2 cups shelled farmer’s market fresh fava beans
3 Tblsp fresh farmer’s market mint
¼ lb guanciale (cured pork – Italian bacon)
¼ c fresh reggiano parmesano
Salt and fresh pepper
Render guanciale in a large sautee pan for 2 minutes or until slightly brown. Discard half of the rendered fat and remove from heat.
Blanch fava beans in boiling salted water for 2-3 minutes then shock them in ice water. Remove outer hull from blanched fava beans. Place fava beans in sautee pan with guanciale and return to heat.
Cook pasta in the boiling salted water for 1 minute then add pasta to fava beans and guanciale. Add mint, salt, and pepper to pasta with 2 oz of pasta water.
Toss all ingredients together and serve with a light topping of parmesan.
Hungry? We are.