Wednesday, April 13, 2011
Spaghetti With Fava Beans, Lettuce, Prosciutto and Egg
A quick weeknight spaghetti with garden fresh ingredients. I melted some shallot butter and olive oil in a pan and added in chopped prosciutto. Next came shelled fava beans, deer tongue lettuce, and S&P. I let that mixture cook for about 5 minutes until the lettuce as wilted and the beans tender and then added it to the drained spaghetti along with a big handful of parmesan cheese, cracked peppercorns, and a good sized splash of pasta cooking water. I stirred that around to form a seemingly creamy sauce while I fried up a soft-yolked egg to put on top. he yolk adds an extra richness to the dish and gives our beloved girls a starring role in this hurry up dinner.