Warm Fava Bean & Pea Salad
This is a springtime staple in my house; my mom has been making it forever. I know that when the favas are at the market I can always find this refreshing and tasty salad in her fridge! If fresh favas or peas are not available, frozen is fine — but if you use frozen favas, be sure to take off the tough outer skin. —Francesca Ferenczi, New York, New York.
Total TimePrep: 55 min. Cook: 25 min.
- 3 cups shelled fresh fava beans (about 4 pounds unshelled) or 1 package (28 ounces) frozen fava beans, thawed
- 8 cups shelled fresh peas (about 8 pounds unshelled) or 8 cups frozen peas (about 32 ounces)
- 3 tablespoons olive oil, divided
- 4 ounces diced pancetta
- 8 shallots, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- For fresh fava beans, add beans to a large pot of boiling water; return to a boil. Cook, uncovered, until tender, 4-5 minutes. Using a strainer, remove beans to a bowl of ice water to cool. Drain cooled beans; squeeze gently to remove skins. (If using frozen fava beans, prepare according to package directions.)
- For fresh peas, add peas to boiling water; return to a boil. Cook, uncovered, just until tender, 2-4 minutes. Drain well; place in a large bowl. (If using frozen peas, cook according to package directions.)
- In a large skillet, heat 1 tablespoon oil over medium heat. Add pancetta; cook and stir until crisp, about 5 minutes. Drain on paper towels, reserving drippings.
- In same pan, heat remaining oil and reserved drippings over medium heat. Add shallots; cook and stir until tender and lightly browned, 5-6 minutes. Stir in fava beans and heat through. Add to peas; stir in salt, pepper and pancetta. Serve warm.
Editor's Note: Three cups frozen shelled edamame may be substituted for fava beans; prepare according to package directions.
Nutrition Facts3/4 cup: 293 calories, 7g fat (2g saturated fat), 8mg cholesterol, 282mg sodium, 49g carbohydrate (35g sugars, 8g fiber), 10g protein.
Originally published as Fava Bean and Pea Salad in Holiday & Celebrations Cookbook 2017
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