Fava and Shrimp Pasta for One
I used Lemon Pepper Pappardelle from Trader Joes, but if you want to use plain pappardelle or another pasta, consider adding a bit of lemon zest to the recipe. The shrimp, goat cheese and bruschetta were from TJs as well, but the fava beans and mint were direct from the greenmarket.
2 oz. Uncooked pasta
8 oz. Fava bean pods (or 3/4 c. of beans)
8 large raw shrimp, defrosted
1 t. Olive oil or 1 T. tomato bruschetta
1 T. Goat cheese crumbles
1 t. Spearmint, chiffonade
Bring a small pot of water to a boil.
Separate fava beans from pods, sorting by size.
Add large beans to boiling water, followed by medium and small beans. Cook for a minute or so before removing from pot with a skimmer and shocking in ice water.
Bring the water back to a boil and cook the pasta according to package directions.
While pasta is cooking, remove outer membrane from fava beans and place bright green beans into a medium sized bowl.
Using tongs, remove cooked pasta from water, drain well and toss with fava beans, oil or bruschetta and goat cheese.
Bring the water back to a boil and cook shrimp for two minutes.
Toss warm cooked shrimp with pasta/fava mixture, sprinkle mint on top before serving.