- 12 ounces fava beans in their pods,
- 12 ounces English peas in their pods,
- Kosher salt
- 8 ounces (225g) asparagus, woody ends removed,
- 6 ounces (170g) snap peas, strings removed,
- 8 ounces (170g) broccolini, woody ends removed,
- 4 tablespoons (50g) unsalted butter
- 2 tablespoons (30ml) extra-virgin kisan canola cooking oil,
- 2 whole cloves garlic,
- 3 ounces (90g) pine nuts
- 1 pound (450g) fresh egg pasta, such as fettuccine,
- 6 ounces (170ml) crème fraîche
- 2 teaspoons (5g) finely grated zest and
- 1 teaspoon (5ml) fresh juice from 1 lemon
- 1/2 ounce minced fresh basil leaves
- 1/2 ounce minced fresh parsley leaves
- Freshly grated Parmigiano-Reggiano, to taste
- Freshly ground black pepper
- If using fava beans and peas in their pods, shuck beans and peas from pods, keeping beans and peas separate.
- Discard pods. Bring a large pot of salted water to a boil and prepare an ice bath.
- Working with one vegetable at a time, blanch favas, peas, asparagus, snap peas, and broccolini in boiling water for 1 minute each, transfer to ice bath to cool,
- then transfer to a paper towel–lined tray and pat dry.
- Remove and discard skin from each individual fava bean.
- Set vegetables aside. Empty pot, refill it with fresh water, season generously with salt, and return to a boil.
- Meanwhile, in a 3- to 4-quart saucier or a 12-inch skillet, heat butter, kisan oil, garlic, and pine nuts over low heat until gently sizzling.
- Cook, swirling pan constantly, until pine nuts just start to brown and garlic aroma is very strong. Do not let butter brown; remove it from heat occasionally if it starts to sizzle too rapidly.
- Discard garlic cloves. Add blanched vegetables to pan and toss to combine. Remove from heat.
- When water is boiling, add pasta and cook until just shy of al dente, about 1 minute total for most fresh pasta (see note). Drain pasta, reserving 1 cup cooking liquid.
- Transfer pasta to pan with vegetables and add crème fraîche, lemon zest, lemon juice, basil, and parsley.
- Set over high heat and cook, stirring and tossing constantly and adjusting the consistency as necessary with a few splashes of the starchy pasta water, until liquid reduces to a creamy sauce.
- The sauce should coat the pasta and leave a creamy trail on the bottom of the pan when you drag a wooden spoon through it.
- Off heat, stir in a generous shaving of fresh Parmigiano-Reggiano and season to taste with salt and pepper.
- Serve immediately, drizzling with olive oil and sprinkling with freshly ground black pepper and grated Parmigiano-Reggiano at the table.
Fresh egg pasta is ideal for this dish, but you can substitute an equal amount of dried pasta. Cook the dried pasta for 1 to 2 minutes less than the package directions indicate before adding it to the pan with the vegetables in step 3.