
Servings: 4
We’re kicking off National Nutrition Month® with this tasty and healthy recipe from our Community Kitchen. Follow CFBNJ on social for more recipes and videos from our Chef Paul! Watch him cook it, too.
INGREDIENTS
- 1½ cups fava beans
- 6 oz. farfalle pasta
- 2 tbsp. extra virgin olive oil
- 6 strips bacon, cut into ½ in. pieces
- 1½ cups sliced red onion
- 8 garlic cloves, sliced
- 3 oz. sliced white mushrooms
- 1 cup shelled English peas
- 2 tsp. fresh lemon juice
- ¼ tsp. kosher salt
- 1½ oz. shredded parmesan cheese
- ½ cup freshly cut basil