Fava Beans With Snap Peas and Mint
Fava beans mingle with snap peas and mint in this showcase of spring vegetables.
- Total Time:
- Servings: 8
Photography: John Kernick
Source: Martha Stewart Living, March 2016
- Coarse salt and freshly ground pepper
- 1 pound snap peas, trimmed
- 6 pounds fava beans, shelled (about 2 pounds)
- 3 tablespoons unsalted butter
- 1/4 cup packed fresh mint leaves
Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add snap peas and blanch 3 to 4 minutes. Transfer to ice bath; let cool, then drain on a paper towel-lined plate.
Add fava beans to pot and blanch 2 to 3 minutes. Transfer to ice bath and let cool; drain on plate. Pop favas from skins.
Melt butter in a large saute pan over medium. Add favas and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add peas; season with salt and pepper. Cook, stirring occasionally, until tender and heated through, 3 to 5 minutes. Transfer to a serving bowl and sprinkle with mint.