Tagliatelle with Fresh Fava Beans and Preserved Lemon Cream

		Celebrate the fresh flavors of spring with this recipe which takes full advantage of the first fresh crop of fava beans and the floral undertones of our unique Preserved Lemon Cream. If fava beans are not available, use roasted asparagus or fresh English peas instead. Email Recipe to a Friend \| Print
	1/3 cup Tuscan Extra Virgin Olive Oil, 16 oz. 6 ounces Preserved Lemon Cream 1 pounds fava beans, shelled 1/2 cup mascarpone cheese 1 pounds tagliatelle or other pasta (choose a high-quality durum wheat pasta) 1 teaspoon kosher salt 1/8 teaspoon freshly cracked black pepper Parmigiano-Reggiano shavings, for garnish In a large pot, bring 4 quarts of salted water to a boil. Add the fava beans and cook until tender, about 2 minutes. Ladle the beans out of the water and set aside until they are cool enough to handle, then remove and discard their skins. Add the pasta to the boiling water and cook until al dente. Meanwhile, in a large bowl mix together the lemon cream, mascarpone cheese, olive oil, salt, and pepper until smooth. When the pasta is cooked, drain and add to the bowl with the lemon cream mixture. Toss and serve, topped with Parmigiano-Reggiano shavings. © 2010 Bella Cucina Artful Food Privacy Policy \| For questions or assistance call 800.580.5674 © 2006 Bella Cucina, Inc. We made Oprah's O' List!