Pasta with Tuna and Fava Beans
|Fresh fava beans||1 1⁄4 Pound, shelled (About 6.5 Ounces Shelled Beans)|
|Olive oil||2 Tablespoon|
|Garlic clove||2 Medium, chopped fine|
|Rich salt free fish stock||6 Tablespoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|White tuna in spring water||6 1⁄2 Ounce, broken into rough 1/2-3/4 inch chunks (1 Can)|
|Finely chopped italian parsley||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
|Pasta||1 Pound, cooked and drained|
Bring a medium saucepan of water to a boil.
Add the shelled fava beans and parboil them until tender-crisp, about 3 minutes.
In a large skillet, heat the oil with the garlic over moderate heat.
When the garlic sizzles, add the fava beans, fish stock, and lemon juice.
As soon as the liquid simmers, pour this and the beans over cooked pasta.
Scatter the tuna on top and garnish with parsley and plenty of black pepper.
Calories 660 Calories from Fat 99
% Daily Value*
Total Fat 11 g16.9%
Saturated Fat 1.3 g6.3%
Trans Fat 0 g
Cholesterol 0.23 mg0.08%
Sodium 72.3 mg3%
Total Carbohydrates 109 g36.4%
Dietary Fiber 4.2 g16.9%
Sugars 4.4 g
Protein 35 g69.7%
Vitamin A 12.7% Vitamin C 25.6%
Calcium 6.1% Iron 24.8%
*Based on a 2000 Calorie diet