I have, what is probably an irrational, distinct dislike of Martha Stewart. So imagine my surprise when trying to figure out what was in my farm share last week and then figuring out what to do with my apparent fava beans, I came across a person who modified a Martha Stewart recipe that I wanted to try.
But then when I went to make it tonight, I figured out I had only the orzo and shallots. And so using it as an inspiration, that is where our two recipes part ways. Whew.
Orzo with Green and Fava Beans
1 1/2 c. dry orzo pasta
1 shallot diced
2 tbs olive oil
1 tbs capers
1/4 - 1/2 c. shelled fava beans, white casing removed
1 c. green beans, cut to 1" lengths
1 glug white wine (about 1/4 cup)
1 tbs dijon mustard
6 - 7 slices turkey bacon
2 tbs fresh diced parsley
salt and pepper
Preheat oven to 415
Fill a medium pot with water, salt lightly and bring to a boil. Add pasta and cook until al dente according to directions on the box. Drain pasta and rinse with cold water to stop cooking.
Place turkey bacon on a baking sheet and place in oven until crispy. About 15 minutes. No need to flip. Remove from oven until cool. Dice/crumble.
Add olive oil to pot. When heated, add shallots and capers until shallots are translucent. Add white wine, dijon mustard. Combine well. Stir in cooked orzo and bacon. Salt and pepper to taste. Remove from heat and add parsley.
After plating, top with parmesan shavings.
Personally, next time, I wouldn't add the capers. That's it. I would have liked more fava beans as well, but I used all I had. The contrasting crunch of the green beans was very nice.