Fava & Chard Pappardelle

Serves 4.

8 ounces pappardelle noodles or egg noodles
1/4 cup pine nuts
3 cups vegetable broth
1 clove garlic, minced
1/2 shallot, minced
1 bunch Red Dog chard, washed, stems removed, leaves roughly chopped
1.5 lbs. Red Dog fava beans, unshucked
Salt
1/4 cup green olives, pitted and halved
2 tablespoons chopped fresh parsley (optional)
1/4 teaspoon crushed red pepper flakes
1 tablespoon butter
1/2 cup grated parmesan cheese, plus more for garnish
Fruity olive oil, for garnish (optional)

Remove the beans of the favas and discard the pods. Blanch the shelled beans in boiling water for 1 minute. Remove from the water using a slotted spoon or skimmer and transfer to a bowl of cold water. Drain and pop the skins off the beans.

Bring a large pot of water to a boil, salt generously, and cook noodles according to package instructions.

Meanwhile, heat a large sauté pan over medium heat. Add the pine nuts and toast, stirring, until golden and fragrant. Remove from pan and set aside to cool.

Return the pan to medium heat. Add the broth and allow to simmer until reduced by half, about 15 minutes. When broth is reduced, turn the heat to low and stir in the garlic, shallot and chard. A few minutes before the pasta is ready, add the fava beans. Season to taste with salt.

When pasta is cooked, drain and return it to the pot. Add the reduced broth mixture, along with the olives, parsley, pepper flakes, butter, cheese and toasted pine nuts. Toss until the noodles are well-coated and have soaked up the liquid. Serve immediately garnished with more cheese and a drizzle of olive oil, if desired.