Skip to main content

Sean Macdonald

Fava bean season is one of my favourite times of year as it marks the start of summer. The weather is warmer and it's time for fresh dishes. I eat pasta year round, but I like it a little lighter and fresher in the summer.

This dish uses fava beans and mint for a crisp, seasonal flavour, and complements their fresh flavour with acidity from tomatoes and lemon. The slight spiciness of this pasta makes it the ideal pairing for white wine on a patio.

At 7 Enoteca we use our house-made garganelli, but feel free to use whatever variety of pasta you prefer.

Servings: 4

Garganelli with fava beans, scorched tomatoes and mint

3 cups fresh garganelli pasta (or any short-noodle pasta you prefer)2 small shallots

3 tablespoons champagne vinegar

2 cups fava beans, de-shelled and peeled3 tablespoons olive oil

1 cup cherry tomatoes

2 tablespoons minced garlic

1 teaspoon chili flakes (use more if you like spice)½ cup white wine

1 lemon

1 handful mint leaves, chopped

1 cup Parmigiano, shaved

Salt to taste

Method

Place a medium-sized pot filled with water over high heat on the stove. Season with salt. It should taste like sea water.

Using a cutting board and knife, peel and julienne the shallots. Place them in a plastic bag and pour the vinegar over them. Press the air out of the bag, then let sit for 10 minutes or so as the shallots pickle slightly.

Gather the rest of the ingredients together before you begin making the pasta. To best peel the fava beans, quickly blanch them in the salty water and refresh in ice.

Place a sauté pan over medium-high heat and add the olive oil. Add the tomatoes and sauté until the skin starts to colour and they pop slightly. Add the garlic, pickled shallots and chili flakes and cook for another minute. Be careful not to burn or overcook the garlic – turn down the heat if needed. Add the white wine and reduce it slightly.

Add your pasta to the boiling water. Cook the pasta for about 2 minutes. It shouldn’t take long to cook as you will be cooking it to just before al dente. Once the pasta is cooked enough, transfer it to the simmering sauce. Finish cooking the pasta in the sauce. The pasta should still be firm enough to have a solid tube shape. Add the fava beans and season the pasta and sauce with salt. Take the pan off the heat.

Zest some of the lemon over the pasta and squeeze half of the lemon over top. Divide among dishes and sprinkle the pasta with the chopped mint and shaved Parmigiano to finish.

Visit tgam.ca/newsletters to sign up for the Globe Style e-newsletter, your weekly digital guide to the players and trends influencing fashion, design and entertaining, plus shopping tips and inspiration for living well. And follow Globe Style on Instagram @globestyle.

Interact with The Globe