Chef John Folse: Spaghetti with fava beans

Chef John Folse Makes Spaghetti with Fava Beans

NEW ORLEANS (WVUE) - Fava beans were a gift from Italian immigrants to New Orleans in the 1860s. They were prominent on the famous St. Joseph's Altar of the Sicilians. Doesn't it make perfect since that the fava beans would end up in the Italian family?

Prep Time: 30 Minutes

Yields: 6 Servings


1 (12-ounce) pack spaghetti

9 ounces frozen fava beans

¼ cup parsley leaves

2 cloves garlic, crushed

2 tsps lemon juice

1 tbsp extra-virgin olive oil

salt and black pepper to taste

granulated garlic to taste

2 cups diced tomatoes

1 tbsp grated Parmesan cheese, for garnish


Fill a medium saucepan half way with water over high heat and bring to a boil. Once water is boiling, add fava beans and return to a boil, stirring occasionally. Cook 3–5 minutes or until tender. Strain and cool. Once cool enough to handle peel and discard skins of beans. Place beans in a food processor and add parsley, garlic, lemon juice and olive oil. Pulse until almost smooth, then season with salt, pepper and granulated garlic. Set aside. Cook pasta in a large saucepan according to package directions or until al dente. Drain pasta and place in a large sauté pan. Add tomato and fava bean mixture, stirring well to combine. Sprinkle with Parmesan cheese and serve hot.

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