Fettuccine with Escarole and Fava Beans, Courtesy of Plated

Last night, I decided to try something new for dinner. I had recently subscribed to Plated to try out their options and really just try something new. With all of the subscription boxes out there, I like to try all the options for at least one month, or box before deciding if I’ll cancel it immediately or keep at it for a few months.

Plated is cool because it sends you ready to prepare meals right to your door. You can choose how many people you’re feeding and what meals you like, then they send the exact portions of ingredients and instructions on how to cook it. The meat is hormone and antibiotic-free! I love to prepare my own food, but not necessarily to grocery shop and this saved me a ton of time cooking and deciding what to make last night! Tonight, I tried Fettuccine with Escarole and Fava Beans.

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Fettuccine with Escarole and Fava Beans

Ingredients *Sent by Plated:

1 yellow onion

1 clove of garlic

4 ounces of escarole

¼ bunch of mint

6 ounces of fettuccine

2 tablespoons of butter

6 ounces of fava beans

¼ cup of ricotta cheese

2 tablespoons of grated pecorino cheese

Boil water for the pasta in a large pot.

Chop the garlic, escarole, onions and mint and set aside.

Heat butter in a medium pot and add the veggies and cook until fragrant and wilted.

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Add fava beans and cook for 1 minute.

Reserve 1 cup of the pasta water when its done cooking and set aside.

Add the pasta to the veggies and stir in the pasta water slowly, one tablespoon at a time until the sauce is creamy.

Remove from heat and add ricotta.

Season with salt and pepper to taste.

Serve and top with grated pecorino cheese.

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The experience was so fun! I turned on some of my trusty tunes from Turntable Kitchen and got cooking! The ingredients were in the perfect sizes and the recipe was easily laid out and simple to follow. All I needed was 2 pots, water, salt and pepper. That’s all!

I loved the idea of adding tons of fresh greens as a way to dress up a simple pasta dish. Escarole (also known as Endive) is one of the best tasting greens to add to sauces and even pizza! Beans are also a great way to add protein and texture to pasta. Believe it or not, I had never tried a Fava bean before! I found it to be delicious, adding a creamy texture to the pasta and a delightful pop of color. I’d compare it to a cross between a lima bean and edamame.

The Plated result was delicious! It was a special process, as things usually are when they’re delivered to your door and you don’t have to put more work into it. Thanks Plated!

Photos: Elizabeth Adan

PrintBy Elizabeth Adan

Elizabeth Adan is a Freelance Writer, Publicist and Brand Ambassador. Her blog Aquaberry Bliss is a unique outdoor lifestyle blog dedicated to expanding your world and inspiring your creativity. When Elizabeth isn’t traveling, you’ll find her writing, hiking or gardening. Find Elizabeth on Twitter @stillaporcupine and on LinkedIn.

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2 thoughts on “Fettuccine with Escarole and Fava Beans, Courtesy of Plated

  1. Thanks for breaking down escarole and fava beans, Elizabeth. I have always been intimidated by these two ingredients. Guess what I will be making next weekend 🙂

    Like

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