WARM FAVA BEAN & PEA SALAD

Warm Fava Bean & Pea Salad image

This is a springtime staple in my house; my mom has been making it forever. I know that when the favas are at the market I can always find this refreshing and tasty salad in her fridge! If fresh favas or peas are not available, frozen is fine - but if you use frozen favas, be sure to take off the tough outer skin. -Francesca Ferenczi, New York, New York.

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

3 cups shelled fresh fava beans (about 4 pounds unshelled) or 1 package (28 ounces) frozen fava beans, thawed
8 cups shelled fresh peas (about 8 pounds unshelled) or 8 cups frozen peas (about 32 ounces)
3 tablespoons olive oil, divided
4 ounces diced pancetta
8 shallots, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

For fresh fava beans, add beans to a large pot of boiling water; return to a boil. Cook, uncovered, until tender, 4-5 minutes. Using a strainer, remove beans to a bowl of ice water to cool. Drain cooled beans; squeeze gently to remove skins. (If using frozen fava beans, prepare according to package directions.), For fresh peas, add peas to boiling water; return to a boil. Cook, uncovered, just until tender, 2-4 minutes. Drain well; place in a large bowl. (If using frozen peas, cook according to package directions.), In a large skillet, heat 1 tablespoon oil over medium heat. Add pancetta; cook and stir until crisp, about 5 minutes. Drain on paper towels, reserving drippings., In same pan, heat remaining oil and reserved drippings over medium heat. Add shallots; cook and stir until tender and lightly browned, 5-6 minutes. Stir in fava beans and heat through. Add to peas; stir in salt, pepper and pancetta. Serve warm.

Nutrition Facts : Calories 293 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 282mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 8g fiber), Protein 10g protein.