Fettuccine in fava bean sauce

Fava beans definitely have a unique flavor. There are people who like it and those who could do without it. I am of the latter population. When mature, the beans must be removed from the inedible rough pod, as well as the thick outer sheath that envelopes each bean. There is a lot of prep for something I am not too fond of. However, thank goodness for frozen prepped fava beans. That is how I was able to make a fava bean sauce for the pasta.

Fettuccine in fava bean sauce with roasted white asparagus and French green lentils

The sauce was made by browning chopped garlic in extra-virgin olive oil. Adding the fava beans and red chili flakes and saute until nicely browned. Stir in the Italian parsley and fresh basil leaves along with vegetable stock. Allow to simmer. Puree in a blender until smooth. Finish with lemon juice, s&p, and some extra extra-virgin olive oil. Roast a set of fava beans and fold into sauce and toss with pasta, simply roasted asparagus, and cooked French green lentils. Enjoy with abandon.