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Lemon Linguine with Fava Greens & Garlic


3-4 stalks of fava greens, leaves and flowers pulled off, rinsed and spun dry
4 tablespoons olive oil
4 garlic cloves, minced
6 green onions, chopped
Red chili flakes
1 lemon, zested and juiced
1/2 cup chardonnay or other dry wine
1/2 pound shelled and deveined shrimp
5 ounces linguine


  1. Cook linguine as package directs.
  2. Meanwhile, heat a 12-in. frying pan over medium-high heat. Add 1 tablespoon olive oil and sauté the fava with a pinch each of salt and pepper until greens wilt, 2 minutes. Transfer to a bowl; tent with foil.
  3. Reduce heat under frying pan to medium-low. Add 2 tablespoons oil and stir in 1/4 teaspoon each salt and pepper, the garlic, green onions, a pinch of chili flakes and the lemon zest. Cook, stirring often, until garlic is softened, 5 minutes. Add wine and lemon juice and boil over high heat until reduced by half, 2 to 3 minutes.
  4. Reduce heat to medium. Add shrimp in a single layer and cook, turning once, until cooked through, 2 to 3 minutes.
  5. Drain pasta when done, saving 1/2 cup cooking water. Return pasta to pot and toss with shrimp mixture and remaining 1 tablespoon oil. Add fava leaves and toss, pulling apart with forks. Mix in pasta water if linguine seems dry, plus more salt and pepper if you like. Spoon into a serving bowl and top with fava flowers if you like.