Fava beans are, in our opinion, one of the very best things about spring. So, when we set out to follow a Martha Stewart recipe for orzo with peas but couldn't find English peas at the farmers' market, we had no regrets having to substitute with fava beans. It's an uncomplicated recipe, although the addition of favas does add quite a bit of extra prep time devoted to shelling the beans, as well as a slightly longer cooking time. Even though we have been known to curse the beans for giving us repetitive motion injuries while shelling them, in the end it's always worth it to taste their buttery, green flavor.
Orzo, the delicate grain-shaped pasta, is quick to cook, and the rest of the recipe consists of sautéeing shallots, lemon zest, and the peas or beans in a bit of butter. Throw in some fresh chopped mint, and maybe an extra squeeze of lemon juice, and you have the perfect spring side dish.
Emily Ho is a Los Angeles-based writer, recipe developer, and educator on topics such as food preservation, wild food, and herbalism. She is a Master Food Preserver and founder of LA Food Swap and Food Swap Network. Learn more at Roots & Marvel Read more from Emily »