Angel Hair with Broccoli Raab, Toasted Garlic, Fava Beans, and Pecorino Cheese

Welcome the flavors of spring to your plate with this vibrant and satisfying dish. Angel Hair with Broccoli Raab, Toasted Garlic, Fava Beans, and Pecorino Cheese celebrates the bounty of the season by featuring fresh fava beans, tender broccoli raab, and the delightful combination of garlic and olives. It’s a recipe that embodies the essence of springtime on your palate.

SERVES 6

INGREDIENTS:

• 1 pound fresh fava beans, shelled (about 1 cup), or 1 cup fresh or frozen green peas
• 1 tablespoon olive oil
• 2 cloves garlic, finely chopped
• Pinch of crushed red pepper flakes (optional)
• 1/4 cup black olives, such as Niçoise or Kalamata, pitted
• 1 bunch broccoli raab, cut into bite-size pieces, blanched
• 1 box (1 pound) angel hair pasta (capellini—extra-thin spaghetti)
• 1 tablespoon butter
• 1/4 cup grated Parmesan cheese
• 1/4 pound block pecorino, feta, or other semihard cheese
• Lemon wedges

INSTRUCTIONS:

1. Preparing Fava Beans (or Peas): Begin by shelling the fresh fava beans (or use fresh or frozen green peas if favas aren’t available).
2. In a large pot, bring salted water to a rolling boil. Add the fava beans (or peas) and blanch them for about 2 minutes.
3. Quickly transfer the blanched beans to a bowl of ice-cold water to stop the cooking process. This step makes it easy to peel off the outer leathery skin. Set aside the peeled beans.
4. Creating the Flavor Base: In a large skillet, heat olive oil over medium heat. Add the finely chopped garlic and, if desired, a pinch of crushed red pepper flakes for a hint of heat.
5. Stir in the pitted black olives and cook, stirring continuously, until the garlic begins to take on a golden-brown hue.
6. Introduce the blanched broccoli raab into the skillet. Continue to cook, ensuring it’s heated through, for approximately 2 minutes. Turn off the heat.
7. Cooking the Angel Hair Pasta: Return your attention to the large pot of salted water, which should still be at a rolling boil. Add the angel hair pasta, stirring well to prevent sticking.
8. Cook the angel hair pasta until it reaches the desired tenderness, which typically takes around 5 minutes due to its thinness. Drain the pasta, ensuring you save some of the pasta water.
9. Bringing It All Together: Add the cooked and drained angel hair pasta to the skillet with the garlic, olives, and broccoli raab. Allow some of the residual pasta water to drip into the skillet; this will help create a light sauce.
10. Toss the pasta with a tablespoon of butter and sprinkle in the grated Parmesan cheese. Season the dish to your taste.
11. The Cheese Garnish: Using a swivel vegetable peeler, shave generous portions of pecorino cheese over the pasta. This adds a delightful savory depth to the dish.
12. The Final Touch: Serve your Angel Hair with Broccoli Raab, Toasted Garlic, Fava Beans, and Pecorino Cheese with lemon wedges on the side. Squeezing a bit of fresh lemon juice over each plate adds a zesty and refreshing finish.

Angel Hair with Broccoli Raab, Toasted Garlic, Fava Beans, and Pecorino Cheese is a testament to the beauty of spring produce. This dish perfectly captures the essence of the season with its vibrant colors, harmonious flavors, and delightful textures.

Whether enjoyed as a weeknight dinner or a special springtime gathering, this recipe promises to brighten your table and your taste buds. It’s a celebration of the season’s bounty that’s simple to prepare and truly satisfying. Enjoy the flavors of spring!