Get a taste of Spring with this easy weeknight pasta: fresh fava beans tossed in a silky smooth Gouda sauce perfectly coating each wheel of Rotelle. Yum. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)
4.25 ounces Rotelle (or your favorite extruded pasta)
black pepper (to taste)
Directions
Bring a pot of well-salted water to a boil.
Toss the shredded Gouda with the potato starch to coat evenly.
Remove the fava beans from their pods and then blanch the beans for about 20 seconds in boiling water. Drain and rinse under cold water to chill, and then peel the skins off of each bean.
Boil the Rotelle for 8-9 minutes or until your preferred doneness.
Add the olive oil to a frying pan over medium-high heat and saute the fava beans until bright green.
Add the cream and bring to a boil.
Turn down the heat and sprinkle in the cheese in batches, stirring rapidly to incorporate the cheese into the cream. When all the cheese has been incorporated, add the pasta and season with salt and pepper to taste. Don't let the sauce boil after you add the cheese or it can get gritty.
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