A fast, plant-based pasta dish that we cannot stop eating these days. I cooked the spaghetti first, al dente, the traditional way, then added it to the briefly braised fava pods flavored with onion, garlic, lemon juice, and plenty of wonderful parsley that we happen to have in the garden.
Lemon zest and plenty of coarsely ground pepper give the dish a lovely kick, while crumbled feta adds a very welcomed tanginess.
This is the more conventional and elegant way to make the dish, besides the One-pot version with Fava, Asparagus, and Spinach that I posted last year.
Serves 3-4 (more…)