Tagliatelle with Fava Beans, Mascarpone and Prosciutto
Fava beans are delicious, but they require a bit of work. They must first be removed from their long, green pods, and each individual bean is covered with a tough skin that must be removed before cooking (unless the beans are very young and fresh). To peel, plunge the beans into boiling water and blanch for about 1 minute. Drain and rinse under cool water. The skins should slip off easily when the beans are pinched between the thumb and forefinger; use a paring knife to help remove stubborn skins.
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