Green Penne Pasta with Baby Artichokes, Fava Beans, and Anchovy Cream
Here is a bright, fresh pasta based on a spring combination: tender baby artichokes and freshly-shucked fava beans. It’s green, grassy, and slightly bitter, and anchovy cream adds salty and rich notes to the dish. A little drizzle of high-quality, fruity olive oil tossed in at the end really gives this pasta a lift.
There is of course a little work to this pasta: trimming all the artichokes, and shucking, then peeling, the beans. I actually for some reason enjoy both of these tasks, as tedious as they may be. As long as I’m relaxed when cooking, I just go through the prep without thinking about it, and then move on to the fun part.
One of the great things about pasta is its ability to showcase so many great ingredients. Its a light dish, and a great medium for light sauces like these vegetables.
Heat & Knives
The Recipe
Source: Pasta Improvvisata : How to Improvise in Classic Italian Style
1 to 1 ½ dozen (depending on size) baby artichokes
juice of 1 lemon
about 3 tablespoons olive oil
freshly ground black pepper
2 or 3 garlic cloves, finely minced
½ pound or more fava beans, shucked and peeled
about 10 anchovy fillets, chopped
3 ripe tomatoe (about 1 ½ pounds), peeled, seeded, and diced
zest of 1 lemon
about 1 cup heavy cream
1 pound green penne
Trim and quarter the artichokes, placing them in a bowl of cold water with the lemon juice. Drain the artichokes and dry them with paper towels.
In a large skillet, heat the olive oil. Add the artichokes and season generously with pepper (hold back on adding salt; remember, you will be adding a large amount of anchovies to this dish). Saute until just starting to color. Add the garlic and saute only 1 minute. Add a splash of water, cover the pan, and simmer until the artichokes are tender but still firm, about 5 minutes.
Uncover the pan and add the fava beans, anchovies, tomatoes, lemon zest, and cream. Simmer until the anchovies are dissolved and the fava beans are tender, about 5 minutes. Taste for seasoning.
Cook the penne until al dente, drain, and add to the pan. Toss over medium heat until well coated.
