Global Veg » A Culinary Journal

Fava Bean and Green Peas Mafalda


I was recently thinking about how certain foods did not become part of my repertoire (eating or cooking) until much later in my life. Avocados and hummus, both of which we eat regularly now, are examples of this.

Another food I have added recently to my pantry is fava beans.

Fava beans, long used in middle eastern cuisine, have an amazing consistency and taste. They are substantial in size and starchy, so are quite filling in any dish. Of course, like other beans, favas are high in protein and nutrients.

I spent a few weeks this spring and summer trying to find fresh fava beans in the farmer’s market. While I was not successful in my quest, I did learn that dried fava beans are quite tasty as well and certainly more convenient. If you buy the right dried fava beans, there is no need to peel each fava bean- a huge timesaver.


Before the freshly cooked fava beans disappeared from my kitchen (they taste great just cooked with a little salt), I made a quick pasta. Thinly sliced brussels sprouts roasted until crispy, quick blanched fresh peas and garlic were all that was needed to complement the fava beans.


Fava and Green Peas Mafalda


  1. 1/2 pound of mafalda or your favorite pasta
  2. a dozen brussel sprouts, sliced thinly
  3. 1 cup of shelled green peas
  4. 1 cup of cooked fava beans
  5. 6 garlic cloves
  6. 2 tablespoons of olive oil
  7. 1/4 to 1/2 teaspoon crushed red pepper powder
  8. salt to taste
  9. a bunch of fresh oregano


  1. Cook the pasta per package instructions. Reserve a 1/2 cup of the water.
  2. Blanch the fresh peas in hot water for about 1 minute.
  3. Saute the brussels sprouts and garlic in olive oil until crispy.
  4. Add the cooked pasta and reserved water (if needed) and stir well.
  5. Add the cooked fava and fresh peas for a quick stir.
  6. Add the crushed pepper powder . Salt to taste.
  7. Garnish with finely chopped fresh oregano.

  • Elizabeth Varadan - Wow does this dish every sound great! Rajan and I love Fava beans. I never thought of adding them to pasta. Yum!ReplyCancel

    • Mandy Launchbury-Rainey - We call fava bean ‘broad beans’. So easy to grow and there are varieties that will grow over winter for an early spring crop. Will save you some, Mitty!ReplyCancel

    • Vidhya - Thank you Mitty Aunty! I wish I had discovered favas earlier. So many opportunities to use them in the future though 🙂ReplyCancel

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