Fava Bean & Kale Pappardelle

Fava Bean & Kale Pappardelle

Details

A quick and healthy whole-wheat pasta dish. Fresh, seasonal fava beans are tossed together with kale and green olives and coated in a light, stock-based sauce.
  • Serves: 4
  • Active Time: 35 mins
  • Total Time: 35 mins
  • Views: 35,988
  • Success: 100%

Steps

Step 1: Preparing and Cooking the Dish

• 1/4 cup pine nuts
• 3 cups stock
• 8 oz whole wheat pappardelle noodles (or pasta of choice)
• salt (1 tsp per L/qt of water)
• 1 cup shelled fava beans (fresh* or frozen)
• 3 cups kale (approx. 1 bunch)
• 1/4 cup green olives
• 1 clove garlic
• 1/2 shallot
• 1/4 tsp chili flakes
• 1/4 tsp sea salt
• 1/4 cup parmesan cheese* (optional)
• 2 tbsp butter* (or oil)
• 2 tbsp parsley

Method

To start the dish, heat a large fry pan over medium heat and toast the pine nuts until golden. Once toasted, remove from the pan and set aside to cool.

Add the stock to the pan and bring to a simmer over medium-low heat. Let the stock reduce by about half, which should take about 15 minutes or so.

Meanwhile, bring a pot of cold, salted water to a boil to cook the pasta. Then roughly chop the pine nuts, and émincé the garlic and shallots. Pit and slice the olives in half lengthwise. Chop the leaves of the kale into about 1 1/2" -inch pieces. Discard the stems. Roughly chop the parsley and set everything aside. If using fresh fava beans, which are highly recommended, they should be cleaned and shelled.

Once the stock has reduced by about half, turn off the heat and start to cook the pasta.

While the pasta cooks, make sure you have everything ready as the sauce only takes a few minutes to cook. Gather the chili flakes, salt, oil, butter and parmesan cheese. *Note: For plant-based, use a non-dairy butter such as Earth Balance and a non-dairy parmesan (or omit from recipe).

Once the pasta is about 2 minutes from being cooked, turn the stock to medium-high heat and add the chili flakes, garlic and shallots.

When the pasta is about 1 minute away from being cooked, add the kale, along with a good pinch of salt. Then add the olives, fava beans and butter and gently stir to combine.

Once the pasta is done, drain and add it to the fry pan. Toss gently and add the pine nuts and parsley. Top with the grated parmesan cheese and toss again. Taste for seasoning, garnish with a drizzle of olive oil, if desired. Serve immediately and enjoy.

Chef's Notes

*Use approximately 1 pound of fresh fava beans (in the pod) to equal about 1 cup shelled beans.

8 Comments

  • Thomas L
    Thomas L
    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
  • Joe G Rouxbe Staff
    Joe G
    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 M
    Jenny M
    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
  • Dan M
    Dan M
    Why does she say it funny? :-)
  • Colleen S
    Colleen S
    What's the best way to prepare dried fava beans? At what point should you try to remove the shell?
  • Kimberley S Rouxbe Staff
    Kimberley S
    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!
  • Eunice B
    Eunice B
    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?
  • Dawn T Rouxbe Staff
    Dawn T
    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!

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