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Fava Beans, Shrimp & Savory W/ Orecchiette Pasta

2 1/2 lb fresh fava beans; in the pod
3 Tbsp olive oil
2 tsp slivered garlic
2 oz pancetta cut into small dice, about 1/3 cup
3/4 lb medium size shelled shrimp
pinch red chile flakes
1 tbsp chopped fresh savory or 2 Tbsp chopped fresh basil
1/2 cup ripe tomato; seeded, diced
2 tsp grated lemon zest
8 oz dry orecchiette pasta, cooked al dente
rich chicken, shellfish or vegetable stock
salt and freshly ground pepper

shaved parmesan or asiago cheese
savory or basil sprigs

Remove beans from the pod and drop into boiling salted water for 1-2
minutes. Strain and immediately drop into ice water to stop the cooking.
When cool, drain and remove the tough bitter outer skin. Set beans aside.

Heat olive oil in a skillet and saute garlic over moderate heat until
soft but not brown, add pancetta and saute 1 minute longer until
translucent. Add shrimp, fava beans, chile flakes and savory and toss
until shrimp just turn pink, 1-2 minutes. Add tomato, lemon zest and
pasta and toss to warm through. If mixture seems dry, add a little
stock. Season with salt and pepper and garnish with shavings of
cheese and savory or basil sprigs. Yield: 4 servings


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