Fava Beans, Shrimp And Savory with Orecchiette Pasta

Course :	Italian
From:	HungryMonster.com
Serves:	1

Ingredients:

2 1/2	pounds	fresh fava beans -- in the pod
3	tablespoons	olive oil
2	teaspoons	slivered garlic
2	ounces	pancetta cut into tiny dice -- about 1/3 cup
3/4	pound	medium size shelled shrimp
1	pinch	red chile flakes
1	tablespoon	chopped fresh savory <>
2	tablespoons	chopped fresh basil
1/2	cup	ripe tomato -- seeded, diced
2	teaspoons	grated lemon zest
8	ounces	dry orecchiette pasta -- , cooked al dente rich chicken -- shellfish or vegetable stock, if desired
1	teaspoon	salt and freshly ground pepper
		--garnish--
1	Cup	shaved parmesan or asiago cheese
1	bunches	savory or basil sprigs
2 1/2	pounds	fresh fava beans -- in the pod
3	tablespoons	olive oil
2	teaspoons	slivered garlic
2	ounces	pancetta cut into tiny dice -- about 1/3 cup
3/4	pound	medium size shelled shrimp
1	pinch	red chile flakes
1	tablespoon	chopped fresh savory <>
2	tablespoons	chopped fresh basil
1/2	cup	ripe tomato -- seeded, diced
2	teaspoons	grated lemon zest
8	ounces	dry orecchiette pasta -- , cooked al dente rich chicken -- shellfish or vegetable stock, if desired
1	teaspoon	salt and freshly ground pepper
		--garnish--
1	Cup	shaved parmesan or asiago cheese
1	bunches	savory or basil sprigs

Preparation:

Remove beans from the pod and drop into boiling salted water for 1-2 minutes. Strain and immediately drop into ice water to stop the cooking. When cool, drain and remove the tough bitter outer skin. Set beans aside. Heat olive oil in a skillet and sauté‚garlic over moderate heat until soft but not brown, add pancetta and sauté‚1 minute longer until translucent. Add shrimp, fava beans, chile flakes and savory and toss until shrimp just turn pink, 1-2 minutes. Add tomato, lemon zest and pasta and toss to warm through. If mixture seems dry, add a little stock. Season with salt and pepper and garnish with shavings of cheese and savory or basil sprigs. Yield: 4 servings