USA
RECIPES
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Delverde® Bucatini with Creamy Saffron and Crispy Asparagus -
Delverde® Spaghetti with artichokes and eggplants -
Delverde® Conchiglioni Giganti with Peas and Carrots -
Delverde® Whole Wheat Fusilli with Green Beans and Squash -
Delverde® Whole Wheat Linguine with Favas -
Delverde® Mezzi Rigatoni with Creamed Asparagus -
Delverde® Orecchiette with Saffron Fennel and Baby Spinach -
Delverde® Whole Wheat Penne Rigate with Creamy Peppers -
Delverde® Penne Rigate with Gorgonzola and Pistachios -
Delverde® Spaghetti with Tomatoes and Roasted Pepper -
Delverde® Spaghetti with Parsley and Pecorino -
Delverde® Tagliatelle with Pesto and Cherry Tomatoes -
Delverde® Whole Wheat Spaghetti with Tomato Sauce -
Delverde® Farfalle with Zucchini and Pesto
Delverde® Whole Wheat Linguine with Favas
INGREDIENTS
• 1 lb Delverde® Whole Wheat Linguine
• 1 ½ cups fava bean pods
• 2 tbsp extra-virgin olive oil (we recommend Lucini® Premium Select Extra Virgin Olive Oil®)
• 2 garlic cloves, smashed
• 1 cup vegetable broth
• 8 tbsp grated semi-aged pecorino
• pecorino flakes
• ½ red chili pepper
• salt and pepper
Shell and peel the fava beans.
In a frying pan, sauté the garlic and chili in hot olive oil.
Add the favas and vegetable broth.
Cook for 10 minutes over medium heat.
Remove the garlic and chili and stir in the grated pecorino.
Bring a pot of salted water to a boil and cook Delverde® Whole Wheat Linguine until al dente.
Drain it and add the pasta to the pan with the favas, mix and reheat.
Serve immediately sprinkling the pecorino shavings.A tipFresh fava beans should be cooked once shelled, like peas.
Dried fava beans need to be soaked in water for several hours and then boiled at length or in a pressure cooker.
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