Williams-Sonoma Pasta Night by Kate McMillan

Author:Kate McMillan
Language: eng
Format: epub
Publisher: Weldon Owen

Bring a pot of lightly salted water to a boil. Shell the fava beans and add them to the boiling water. Boil until tender, about 5 minutes. Drain, rinse under cold water, and drain again. Pinch each bean to slip it from the tough inner skin. Set the beans aside.

Bring a large pot of generously salted water to a boil over high heat. Add the campanelle and cook according to the package instructions. Drain well and set aside.

Warm the 3 tablespoons olive oil in a large frying pan over medium-high heat. Add the fennel and season with salt and pepper. Sauté just until soft, about 5 minutes. Add the shrimp and cook, flipping once, until the shrimp are bright pink, about 5 minutes total. Add the garlic and sauté just until soft, about 1 minute longer.

Add the campanelle, chicken broth, the ¾ cup (3 oz/90 g) Parmesan, and fava beans and stir to mix well. Cook until the sauce thickens a bit, about 3 minutes. Stir in the basil and top with more Parmesan cheese and a final drizzle of olive oil. Serve right away.

SERVES 4–6

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