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New Potatoes, Fava Beans and Spring Garlic

New Potatoes, Fava Beans and Spring Garlic

Serves: 4 | prep Time 20 minutes | Cook time 25 Minutes

  • 2 cups or about ¾ pound new potatoes
  • 2 ½ pounds fresh fava beans
  • ¼ to ½ cup extra virgin olive oil
  • 2 tablespoons chopped fresh rosemary
  • 2 green garlic stalks, whites and greens sliced into ¼-inch pieces
  • Sea salt and freshly ground black pepper
  • 1 cup vegetable or chicken stock or water
  • Pinch of ground cayenne pepper (optional)

Scrub the potatoes, cut into 1-inch pieces and set aside.

Cut open and remove the fava beans from the pod. You should end up with about 2 cups. Set aside.

In a medium pot of salted boiling water, cook the potatoes for 5 minutes, or until tender. Using a slotted spoon, transfer the potatoes to a medium bowl. Add the fava beans to the same pot of boiling water and cook for about 5 minutes, until tender. Transfer to a bowl and run under cold water to cool. Using a sharp knife, slice through the fava bean skins and remove the skin by popping out the tender bean. Set aside.

In a medium skillet over medium-low heat, warm the olive oil. Add the potatoes, fava beans, rosemary, and green garlic. Season with salt and pepper. Cook, stirring occasionally, for about 10 minutes, adding a little stock or water to moisten, if necessary. Remove from the heat and adjust the seasoning, adding cayenne if you choose. Serve warm or chilled.

Green Garlic Pesto

Green Garlic Pesto

Serves: 3 | prep Time 30 minutes | Cook time 3 Minutes

  • 1/2 LB green garlic
  • 1 TBsp vegetable oil
  • 1/2 tsp salt, plus more to taste
  • 1/4 cup pine nuts (can sub pistachios)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup shredded pecorino cheese (can sub Parmesan)

Trim and discard the root ends of the green garlic. Finely chop the green garlic, rinse it thoroughly under cool running water in a colander, and pat or spin it dry.

In a large frying pan over medium-high heat, cook the vegetable oil, green garlic, and 1/2 teaspoon of salt until the green garlic is soft, about 3 minutes. Let it cool to warm room temperature.

In a blender or food processor, pulse the pine nuts to chop. Set them aside in a bowl. Put the cooked green garlic in and pulse it, scraping down the sides as necessary, until it is bright green and smooth. With the motor running, drizzle in the olive oil. Pulse in the reserved nuts and cheese. Taste the mixture and add more salt, if you like. Use on pasta, potatoes, or roasted squash!