Cook the Book: Egg Noodles with Fava Beans, Leeks, and Morels

Name: Cook the Book: Egg Noodles with Fava Beans, Leeks, and Morels
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper, plus more if needed; 680 grams fresh fava beans (also known as broad beans), shelled if still in pods, or 1½ cups shelled fresh or frozen fava beans (do not thaw if frozen), inner hull still on; 454 grams fresh tagliatelle or fettuccine, preferably egg based; 355 milliliters heavy cream; 1 teaspoon kosher salt, plus more if needed; 4 smalls leeks, white and light green parts only; 59 milliliters thinly sliced scallions, optional; 4 Tbsps unsalted butter

Cook the Book: Egg Noodles with Fava Beans, Leeks, and Morels might be just the main course you are searching for. One portion of this dish contains about 32g of protein, 50g of fat, and a total of 1087 calories. This recipe serves 4. This recipe covers 38% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, heavy cream, fettuccine, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Cut each leek in half lengthwise. On a cutting board, place 1 leek half cut-side down, then slice it lengthwise into very thin julienne strips. Repeat with the other leek halves. Set aside.

Ingredients you will need

Leek

Equipment you will use

Cutting Board

In a large pot of boiling salted water, add the fresh (or frozen) shelled fava beans. Cook for 1 minute (or 2 minutes if frozen). Using a large slotted spoon, quickly remove the beans to a colander set over a large bowl. (The bean- blanching water will be used to cook the noodles, so keep the water at a simmer.) Rinse the beans under cold running water until cool. Using your fingers or a paring knife, carefully tear open the outer hull of each bean. Gently squeeze the fava beans into a small bowl; set aside. Discard the hulls.

Ingredients you will need

Fava Beans

Pasta

Beans

Water

Equipment you will use

Slotted Spoon

Colander

Knife

Bowl

Pot

In a large sauté pan, melt the butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the leeks, toss to coat with the butter, and cook, stirring occasionally, until the leeks are wilted and tender, 2 to 3 minutes.

Ingredients you will need

Butter

Leek

Add the morels, increase the heat to medium-high, and cook, stirring occasionally, until the liquid released from the mushrooms has been reabsorbed, 3 to 4 minutes. Reduce the heat to medium, add the fava beans, cream, salt, and pepper and cook, stirring occasionally, until the sauce has thickened slightly, 3 to 4 minutes. Turn off the heat. Taste and adjust seasoning as needed.

Ingredients you will need

Fava Beans

Mushrooms

Seasoning

Morel Mushrooms

Pepper

Cream

Sauce

Salt

Return the bean-blanching water to a boil.

Ingredients you will need

Water

Add the tagliatelle, stir well, and cook, stirring occasionally, until the noodles are slightly undercooked. Using a ladle, remove 1/4 cup of the pasta-cooking water to a small bowl. In a large colander, quickly drain the noodles, then add them into the sauté pan with the sauce. Turn the heat to medium-high and gently toss the noodles with the sauce until they are cooked to al dente, about 1 minute, adding some of the pasta-cooking water if the sauce becomes too thick.

Ingredients you will need

Tagliatelle