|4 1/2 pounds||unshelled fava beans (about 2 1/4 cups shelled)|
|1 tbsp||olive oil|
|1/3 cup||finely chopped shallots|
|1/3 cup||finely chopped carrot|
|1/2 cup||uncooked acini di pepe (about 3 ounces)|
|2 tbsp||dry sherry|
|4 cups||fat-free, less-sodium chicken broth|
|1 1/3 cup||(1-inch) sliced asparagus|
|1 tbsp||fresh lemon juice|
|6 tbsp||grated fresh Parmesan cheese|
|2 tbsp||chopped fresh chives|
Remove beans from pods; discard pods. Cook beans in boiling water for 1 minute. Remove beans with a slotted spoon. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set beans aside.
Heat oil in a medium saucepan over medium-high heat. Add shallots and carrot; sauté for 2 minutes (do not brown). Stir in pasta; sauté 2 minutes. Add sherry; cook 10 seconds or until liquid evaporates.
Add broth and water; bring to a boil. Reduce heat, and simmer 6 minutes. Add beans and asparagus; cook 4 minutes or until asparagus is crisp-tender. Remove from heat; stir in juice and salt. Top with cheese and chives.
Calories 200 (21% from fat), fat 5 g, cholesterol 5 mg, carbohyrate 27 g; fibre 5.5. g, protein 12 g, sodium 481 mg; calcium 133 mg