Summer is now in full swing, which (hopefully!) means sun-soaked days, leisurely evenings and produce-filled meals on the patio. Fittingly, this week we’ve captured the tastes of early summer, from purple scallions and green and yellow squash to a light and lovely pasta main starring spinach fettuccine, toasted pine nuts, mint and fresh fava beans. Pair this dish with grilled apricots, a beautiful summery salad and Italian Rustica bread, and then sit back and enjoy the flavors of the season.
Here are a few recipe ideas for the week:
How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans for this week’s pasta and dip recipes.
Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.
Grilled Bread with Thyme Pesto
A wonderful appetizer to serve this week’s pasta supper!
Fresh Spinach Fettuccine with Fava Beans, Mint & Toasted Pine Nuts
This summery pasta is light, lovely and fragrant with fresh lemon zest and mint.
Grilled Apricots with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these apricots are simply stunning for dessert.