1.5# Red Dog Farm Fava Beans
1 large Red Dog Farm Walla Walla Onion, thinly sliced
2 cups of thinly sliced Red Dog Farm Green Cabbage
2 garlic cloves, crushed (or finely minced)
1 cup of finely chopped parsley
2 cups of dry Farfalle (bow-tie) pasta
1 cup of crumbled Feta
½ cup of chopped pistachios
3 tablespoons of Extra Virgin Olive Oil
3 tablespoons of Extra Virgin Olive Oil (again)
2 tablespoons of lemon juice
Salt and pepper to taste

Cook the pasta and set aside to cool, rinsing with cold water to prevent from overcooking. Shell the fava beans and prepare them by boiling them in a pot of salted water (enough water to cover). Cook the favas for 30 seconds to a minute then drain and rinse with ice water to cool them quickly. Squeeze the beans gently, once they are cool enough to handle, to remove the waxy shell. Set them aside.

In a skillet, heat the first 3 tablespoons of olive oil over low heat and throw in the crushed garlic and the thinly sliced Wallas. Cook for just a two to four minutes until the onions are softened/lightly browned. Set aside to cool.

To the empty skillet add the favas and one cup of warm water- simmer until the favas are tender, approximately 7-9 minutes. Set aside to cool.

While everything is cooling to room temperature, thinly slice the cabbage and chop into 2 inch long strips. Chop the parsley. Add the cabbage, parsley, pasta, feta, pistachios, cooked onions and favas together in a large bowl. Mix the next 3 tablespoons of olive oil, lemon juice and salt and pepper in a small bowl and toss with the pasta salad. Serve chilled or at room temperature.