Kale And Fava Bean Pasta

1. 1

   Boil a large pot of water, with a pinch of salt. Cook pasta according to directions, reserving 1 cup of the cooking water.

2. 2

   Meanwhile, heat the olive oil in a large skillet over medium-high heat. Saute the onions for about 5 minutes, until they start to turn translucent. Add the garlic and cook another minute or two. Add the tomatoes and a pinch of salt, cover, reduce heat to medium or medium-low and cook for 10 minutes or longer (if I have things to do around the kitchen I'll stick it on low and let it go for awhile).

3. 3

   Add the beans and kale, cover cook for another 10 minutes, until the kale cooks down and the beans are not too mushy.

4. 4

   Note: in this recipe I'm using canned favas, but sometimes I do use fresh. Here's how I prep it for saute: shell the beans, parboil in salted water for a few minutes, drop in ice water, and then add then to the saute them for 5 or so minutes.

5. 5

   Toss veg with the pasta, adding the reserved cooking water (a little at a time) to keep it moist. Salt and pepper to taste, adding spicy red better if you want a bit of heat. Add grated parmesan to taste.

* Per serving · 4 servings · Values may vary.

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