Our dear friend and chef Simone gave us his recipe for the perfect spring pasta, which we paired with the Montefalco Rosso from Scacciadiavoli last Thursday night. We needed a simple yet impressive dish to serve for a party of 30, and this pasta was perfetto. Fava beans are in season, both in Umbria and the US, and serve as the protein for this vegetarian dish, which can easily be altered to be vegan and/or gluten-free for guests with dietary restrictions. Ready in under 30 minutes and packed with the vibrant flavors of spring, it was a huge hit.
Ingredients:
1 package all-natural Bucatini
1 bunch green onions
1 pint cherry tomatoes
1 cup fava beans peeled
aged pecorino cheese
olive oil
Toss cherry tomatoes with olive oil and salt and put on a foil lined baking sheet. Bake at 400 degrees for 15-20 minutes until tomatoes are soft and lightly browned. Peel fava beans (both layers) and steam just until soft and still bright green. Remove from heat immediately.
Boil pasta until al dente and drain. Mix pasta and tomatoes in a large pasta bowl adding olive oil as necessary. Toss in fava beans and green onions. Season with salt and pepper to taste (you can add a pinch of chili pepper if you like). Top with grated pecorino and serve!
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Our dear friend and chef Simone will be returning to Washington DC for a few days at the end of May.
He has two evenings still available for private dinners in your home Friday, May 29 or Sunday May 31, where you can host up to 10 guests for $1,250. Or, you can book a seat at the table at the Menard’s where Simone will be working his magic for $125 a plate.
Contact Suzy at suzy@viaumbria.com or 202.957-3811 to book or for more details.