This recipe looks great! I can't wait to try it.

My question: My kids love fava beans and pappardelle but they don't really like kale or green olives.

Can anyone recommend substitutions for the kale and green olives?

Thanks,
Thomas

We will soon be releasing a pasta course that will help you out here, I promise.

In the interim, pappardelle is a larger pasta with a big "bite" (unlike a more delicate pasta like linguini, spaghetti or angel hair). So, in general, you want to compliment this type of pasta with something bold that has a complimentary "bite" to it.

You could add meats like chicken, beef or Italian sausage, or bolder ingredients with a bit of a bite, like broccoli or sundried tomatoes. You could also fold in other greens like swiss chard or wilted collard greens.

Think of other ingredients that you enjoy with pasta and trust your instincts around food. Let us know how it goes.

Jenny just whipped this up and I got to hand it to you guys....AMAZING! So much flavor in the pasta. Plus, I'm really starting to love kale. And that's a good thing cause I seem to have way over planted it this year!

Absolutely delicious - Most recommended!

Chad

Why does she say it funny? :-)

What's the best way to prepare dried fava beans? At what point should you try to remove the shell?

I believe dried fava beans can come with the skins off or on. If they are on, cook them until they are done and then pop them out of the shells. Check out the lesson on How to Cook Dried Legumes. Cheers!

where's the whole wheat here? is the 8 oz pappardelle noodles made from the basic pasta dough recipe or a dried noodle? (which would seem odd as it's a practice recipe to the pasta lesson) I don't recall whole wheat flour being mentioned to make pasta - did I miss something?

Good catch Eunice, the ingredients were supposed to say "Whole Wheat Pappardelle Noodles". For this particular recipe we used store-bought noodles, but you can really use any pasta you like.

Thanks for pointing this out, the recipe has been updated. Cheers!