Asparagus, Fava Bean and Pea Orecchiette
16 oz orecchiette pasta, cooked according to package directions, reserve 1/2 cup pasta water
1 cup fresh peas
1 cup frozen fava beans
12 oz asparagus, cut into 1 inch pieces
4 Tbsp butter
6 large garlic cloves, minced
1 cup heavy whipping cream
1 lemon, juiced
2 tsp salt
1/2 tsp ground black pepper
1 cup grated Parmesan, plus more for serving
Place peas in a small pot and cover with water and bring to a boil. Cook for 5 minutes, then drain and set aside.
Blanch fava beans in boiling water, then drain and set aside.
Blanch asparagus in boiling water, then drain and set aside.
In a large skillet, melt butter over medium heat. Add garlic and sauté until soft and golden. Add the cream, lemon juice, salt and pepper, pasta water and Parmesan cheese. Stir well to form a creamy sauce. Add the peas, fava beans and asparagus and pasta and stir well to coat with sauce.
Serve immediately with freshly grated Parmesan.
