Smashed Peas And Fava Beans With Fresh Mozzarella

Name: Smashed Peas And Fava Beans With Fresh Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Smashed peas and fava beans; 1 pound of peas in their pods, or about 5 ounces shelled; 1 1/2 pounds of fava beans in their pods, or about 9 ounces shelled; 1 bunch of fresh mint leaves (I used about 20 leaves); 2 tablespoons grated parmesan cheese; Juice of 1 lemon; 2-3 tablespoons extra virgin olive oil (or more); Kosher salt to taste; For serving:; Hearty bread like sourdough or ciabatta, sliced; Boccocini, buffalo mozzarella, or other fresh whey-packed mozzarella

Servings: persons

Smashed peas and fava beans
1 pound of peas in their pods, or about 5 ounces shelled
1 1/2 pounds of fava beans in their pods, or about 9 ounces shelled
1 bunch of fresh mint leaves (I used about 20 leaves)
2 tablespoons grated parmesan cheese
Juice of 1 lemon
2-3 tablespoons extra virgin olive oil (or more)
Kosher salt to taste
For serving:
Hearty bread like sourdough or ciabatta, sliced
Boccocini, buffalo mozzarella, or other fresh whey-packed mozzarella

1
Shell the peas and fava beans, and remove some of the fava bean skins if they are thick. If you prefer, blanch the fava beans in boiling water for 3-5 minutes, and slip off the skins.
2
Add the peas, fava beans, mint, and lemon juice to a food processor. Blend until the peas and beans are in small bits, then add the parmesan cheese and about 1 tbsp extra virgin olive oil. Blend well, and then check for texture. You will probably need to add at least 1-3 more tablespoons of extra virgin olive oil to get a smoother, richer texture - this will really depend on the size/texture of your peas and fava beans. You want the richness of the oil and the cheese to balance the peas and beans, and the texture should be spreadable yet still grainy.
3
To serve, top sliced bread with some of the pea and fava bean puree, then tear off some of the fresh mozzarella to top the puree. If you like, add a bit more pea and fava puree on top and garnish with fresh peas, mint sprigs, or a sprinkle of parmesan. Serve immediately. Puree is best made the day of serving (color and flavor are brightest), but will keep refrigerated for 2-3 days more.
4
---This pea and fava bean puree can also be used like pesto - the addition of some extra olive oil will give a great consistency for coating the warm, fresh pasta.
5
For more about this recipe, see: http://cilantropist.blogspot.com/2011/04/smashed-peas-and-favas-beans-with-fresh.html

782

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Smashed peas and fava beans, 1 pound of peas in their pods, or about 5 ounces shelled, 1 1/2 pounds of fava beans in their pods, or about 9 ounces shelled, 1 bunch of fresh mint leaves (I used about 20 leaves), and more.

Yes, Smashed Peas And Fava Beans With Fresh Mozzarella falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!