This past week in my basket I got a large bag of fava beans, and had some baby zucchini and H wanted some shrimp, so I went searching on the internet for something to included these ingredients. I got my inspiration (and you HAVE to see the pictures of this dish from this blog….they look wonderful, and since I forgot to take a picture, you’ll have to imagine this in my dishes in my kitchen :)) from this recipe . This dish was absolutely “to die for”…. (to quote our adopted mom that I also made this for….took dinner to our adopted parents last night….Dad’s recovering from a big back surgery). We really loved the flavor from the fava beans, but I will not lie, they do require a lot of time….they shelling, blanching, peeling process for 5# of fava beans took about 2 hours, and it was just enough for this dinner to serve 10 people.
Lori’s Shrimp, Fava Bean, Zucchini & Pasta with Lemon/Parsley Pesto
- 2 pounds spaghetti (or any pasta), cooked according to package instructions (reserve 1 cup pasta cooking water)
- 2 pounds shrimp, peeled, deveined, tails removed
- 5# fava beans (shelled, blanched and peeled….for instructions go here or here )
- 1-1 1/2 pounds small (I used baby) zucchini, sliced into 1/2 inch slices
- 1 red bell pepper, diced
- Lemon Parsley Pesto–1/2 cup lemon juice, 1 tbsp. fresh lemon thyme leaves, 1/2 bunch italian flat leaf parsley, 1 1/2 tsp. lemon zest, 1/2 tsp salt (to taste), 4 cloves minced garlic, 1/4 cup freshly grated paremsan cheese, 1/4 cup extra virgin olive oil, 1-1 1/2 tsp. red pepper flakes. Process all ingredients in food processor until all of the herbs are finely chopped, this will be a wetter pesto than normal because it needs to cover a LOT of pasta.
- reserved pasta cooking water for making the sauce “saucier” 🙂
Prepare veggies and set aside. Cook pasta, reserving a cup or two of the water that the pasta was cooked in to help loosen the pesto to cover all of the pasta. In a large non-stick skillet saute red peppers and zucchini in 1/2 tsp grapeseed oil until just barely softened. Scoot all of the veggies to the outside edges of the pan and put shrimp in the middle. Cover and cook for 3-5 minutes over medium high or until shrimp are all a very light pink. Add fava beans and cook, stirring occasionally for 2-3 minutes until shrimp is completely cooked through, but not overcooked. In large pan or very large mixing bowl toss pasta, veggie/shrimp mixture and pesto adding more of the pasta water to help work the pasta all the way through as necessary. Garnish with parmesan cheese and fresh parsley as desired.
Serve with garlic rosemary focaccia bread and a beautiful salad and enjoy these flavors of springtime! 🙂