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- Tagliatelle with Fava Beans and Pecorino Romano
- (Tagliatelle con Fave e Pecorino Romano)
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Ingredients:
3 cups shelled fresh fava beans or frozen lima beans, thawed
2 cups coarsely chopped fresh basil
2 large garlic cloves, chopped
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
12 ounces tagliatelle or fettuccine
1/3 cup freshly grated Pecorino Romano cheese
Directions:
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- Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes.
Using slotted spoon, transfer beans to large bowl. Reserve water in pot.
Combine 2 cups beans, 1 cup chopped basil and garlic in processor.
Using on/off turns, process until beans are coarsely chopped.
Transfer mixture to bowl with whole beans.
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- Add remaining 1 cup basil, olive oil and fresh lemon juice.
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- Stir to blend. Season bean mixture to taste with salt and pepper.
Meanwhile, cook pasta in same pot of boiling salted water until 'al dente'.
Drain pasta, reserving 1 cup cooking liquid.
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- Return pasta to pot.
Stir 1/4 cup reserved cooking liquid into bean mixture.
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- Add to pasta.
Add 1/3 cup grated Pecorino Romano cheese and enough remaining cooking liquid to moisten.
Season pasta to taste with salt and pepper and serve. Makes 6 first-course servings.
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