Ingredients
| Quantity | Ingredients |
|---|---|
| 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 cup | water |
| 1 1/3 cup | (1-inch) sliced asparagus |
| 1 tbsp | fresh lemon juice |
| 1/4 tsp | salt |
| 6 tbsp | grated fresh Parmesan cheese |
| 2 tbsp | chopped fresh chives |
Directions
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.
Serves 6.
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
Source: www.cookinglight.com