SPAGHETTI WITH FAVA BEANS, BREAD CRUMBS AND MARJORAM

Spaghetti With Fava Beans, Bread Crumbs and Marjoram image

This recipe is inspired by a dish from southern Italy made with fresh peas rather than fava beans. Substitute one for the other, depending on what you find at the market. In the original peasant recipe, bread crumbs stand in for cheese, but I've given you the option here of Parmesan or pecorino.

Provided by Martha Rose Shulman

Categories dinner, easy, weekday, pastas, main course

Time 30m

Yield Serves four

Number Of Ingredients 8

Ingredients

2 1/2 pounds fava beans, shelled and skinned
Salt
3/4 pound spaghetti
2 tablespoons extra virgin olive oil
1/2 cup fresh bread crumbs, preferably whole wheat
1 to 2 tablespoons fresh marjoram (to taste)
Freshly ground black pepper
Freshly grated Parmesan or pecorino or a combination for serving

Steps:

Bring a large pot of water to a rolling boil over high heat. Salt generously, and add the spaghetti. After five minutes, add the skinned favas. Cook over high heat, stirring occasionally so the pasta doesn't stick together, until al dente, about 10 minutes.
Meanwhile, in a small skillet, heat the olive oil over medium heat, then add the bread crumbs, marjoram, salt and pepper. Cook, stirring, until crispy, three to four minutes. Turn off the heat, and set aside.
When the pasta is cooked al dente, remove 1/2 cup of the cooking water and transfer to a large serving bowl. Drain the pasta and fava beans, and add to the bowl. Add the bread crumb mixture, toss together and serve, passing the cheese at the table.

Nutrition Facts : @context http, Calories 699, UnsaturatedFat 8 grams, Carbohydrate 130 grams, Fat 11 grams, Fiber 27 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 926 milligrams, Sugar 29 grams