"My favorite four letters for spring into summer? Easy. No, not that word! It's F-A-V-A!" —Rach

This recipe originally appeared in our Summer 2021 issue. Get the magazine here.


Credit: Photography by Christopher Testani

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Bring a medium pot of salted water to a boil for the favas and a large pot of water to a boil for the pasta. Prepare an ice bath for the favas.

  • Add the favas to the medium pot of boiling water. Boil for 5 minutes, then drain, reserving 1/2 cup of the cooking water. Transfer the favas to the ice bath. Drain and peel the favas. In a food processor or blender, puree half of the favas with the reserved water.

  • Heat a large skillet over medium. Add the EVOO, two turns of the pan. Add the leeks and garlic and cook, stirring often, 2 to 3 minutes. Add the wine; bring to a simmer and cook, 1 to 2 minutes, until slightly reduced. Stir in the fava puree, the remaining whole favas, the chopped herbs, and the lemon zest. Season the sauce with salt and pepper.

  • Salt the large pot of boiling water, add the pasta, and cook 1 minute less than the package directions. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta. Stir the pasta water into the sauce, then add the pasta, lemon juice, butter, and cheese. Toss until coated.

  • Serve the pasta in shallow bowls.