When I saw this recipe in the latest issue of Gourmet, I knew I had to make it. It looked so green and fresh and delicious! And, it was!
I replaced the favas with edamame but otherwise stuck to the recipe. I have some left over and will be using it tonight tossed with fresh ricotta gnocchi (I have a lump of dough defrosting in the fridge). I think I will add some finely minced garlic to give it an added kick.
If you’re after an awesome, light and fresh appetizer for your next spring/summer party, look no further.
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Oh yum. That looks fantastic. I love fresh fava beans.
Mmmm I am growing scads of arugula and mint in my garden right now and was just contemplating how much salad I’ll be forced to eat in about two weeks. This is a great way to use up some of my fresh grown leafies.
JD, yeah we also had a TON of arugula, and my plan is to use the left over mint for mojitos!