Fava Verde: Spring Pea and Vegetable Medley

Fava Verde, a traditional dish commonly found in regions like Italy (Fave), is a vibrant spring medley celebrating the season's freshest produce. This dish features a delightful combination of tender peas, carrots, and potatoes, harmoniously sautéed with aromatic herbs and spices. The addition of star anise lends a subtle, warm complexity, enhancing the natural sweetness of the vegetables. Traditionally served warm or at room temperature, Fava Verde is often accompanied by spicy feta cheese or a refreshing yogurt dip, making it a staple for family gatherings and festive occasions. Its cultural significance lies in its representation of springtime abundance, encouraging communal dining and sharing among loved ones. This dish not only delights the palate but also connects generations through its rich heritage, reminding us of the importance of celebrating seasonal produce.

Ingredients (Makes 4 portions)

Vegetables and Herbs

1 kg fresh peas, peeled (about 2 kg gross) or frozen
2 medium carrots, preferably organic, in cubes, slightly larger than the size of the peas
2 - 3 medium potatoes, in cubes of 2 - 3 cm
the white and the tender green part of 6 spring onions, finely chopped
the white and very tender green part of 2 - 3 green garlic cloves, finely chopped or 2 garlic cloves, finely chopped

Flavoring

170 ml olive oil (just under 1 cup)
2 tablespoons tomato paste
1 star anise

Herbs

the leaves and tender sprigs of 1 bunch of fennel, finely chopped
the leaves and tender sprigs of 1/2 bunch of dill, finely chopped

Seasoning

salt, freshly ground pepper

Nutrition Information (per 100g)

Calories: 80
Fat: 5
Protein: 2
Carbohydrates: 9
Fiber: 3

Directions

Sautéing Aromatics

1. In a large, shallow saucepan, heat 50 ml of the olive oil over medium heat. Sauté the spring onions and garlic together with the star anise for about 2-3 minutes until softened.

Cooking Vegetables

2. Add the potatoes and carrots to the saucepan, continuing to sauté for an additional 2 minutes.

Incorporating Tomato Paste

3. Stir in the tomato paste and cook for another 30 seconds.

Simmering

4. Pour in 300 ml of hot water, cover, and simmer for 10-12 minutes or until the potatoes and carrots are tender and the liquid has mostly evaporated.

Blanching Peas

5. Meanwhile, bring a pot of salted water to a boil. Blanch the peas for about 3-4 minutes, then drain.

Combining Flavors

6. Once the potatoes and carrots are ready, fold in the blanched peas and cook together for about 1 minute to meld the flavors.

Finishing Touches

7. Remove from heat, add the remaining olive oil, herbs, salt, and pepper, and mix gently.

Serving

8. Allow the dish to cool slightly before serving. It's delightful alongside spicy feta cheese or yogurt blended with olive oil and garlic, paired with warm bread.

Cookix's Secrets

Alternative Cooking Methods

This dish can also be prepared as a stew by adding vegetable broth.

Herbal Enhancements

Add fresh mint or basil for a different flavor profile.

Ingredient Selection

Choose the freshest peas available for the best flavor.

Protein Additions

Incorporate cooked chicken or chickpeas for added protein.

Seasonal Variations

Swap in seasonal vegetables such as asparagus or zucchini.

Serving Suggestions

For an added kick, sprinkle some red pepper flakes over the finished dish.

Storage

This dish can be made ahead of time and served at room temperature.