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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. The fava beans need to be blanched to make it easier to remove their skins; in a large pot, bring 6 cups water to a boil. | 2. Add fava beans and blanch for about a minute, then use a slotted spoon to remove them to a cold water bath and slip off their skins; return water to a boil. | 3. Now drop in the pasta with 1 tablespoon salt, stirring occasionally to prevent sticking, according to package directions. | 4. Two minutes before pasta is done, drop in the fava beans and peas. | 5. Meanwhile, in a small bowl, combine the egg yolks, cheese, and a little salt and pepper; set aside. | 6. Once the pasta is al dente, drain, reserving 1/2 cup of the cooking liquid; return pasta and vegetables to the pot, add butter and stir. | 7. Add egg mixture and chives, toss gently, and add a little cooking liquid (a tablespoon at a time) to form a silky sauce that clings to the pasta; adjust seasonings and serve with cheese for grating. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fava bean	1 3/4	3/4	shelled	895.125	153.0112	68.565	4.0162
kosher salt black pepper			ground	-	-	-	-
penne pasta	3/4	lb		1268.8229	255.372	44.5969	5.1642
egg yolk	4			218.96	2.4412	10.7848	18.0472
pecorino cheese plus more	2 1/2	1/2	grated	-	-	-	-
pea	1 1/2	1/2		61.74	11.0985	4.1160000000000005	0.294
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
chive	1	tablespoon	minced	0.9	0.1305	0.0981	0.0219

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.