After far too many nights of eating pasta for dinner, I decided it was time to do some proper cooking tonight. The farmers’ market has had lovely fava beans for weeks, so I decided to make a sauté of fresh fava beans, onions, and fennel. It was amazingly good. That’s mostly to the credit of the recipe–it was dead easy to make.
I made some orzo to go on the side, so I guess I still wound up eating pasta for dinner. I tossed the orzo (about a cup when it was dry) with a tablespoon of lemon juice, half a red bell pepper diced fine, and salt and pepper. Not very exciting, but the fava sauté is complex enough that a simple side dish was appropriate. (A little feta with the orzo might have been nice, though.) Also, it’s an aesthetically pleasing combination: bright green fava beans on one side of the plate, jumbled with pancetta and strips of fennel in a small pool of sauce, and creamy orzo on the other, studded with little red cubes. Garnish with a sprig of dill and you’re golden.