Persian Green Pasta with Fava Beans, Peas, and Dill

INGREDIENTS

1/2 box of ZenB gluten-free yellow pea spaghetti or pasta of your choice

Kosher salt

2 tablespoons plus more of olive oil

2 large cloves of garlic, thinly sliced

Pinch of red chili flakes

1/2 cup frozen green peas

1/2 cup shelled green fava beans (I used frozen)

Handful of fresh dill (add as much as you like!), finely chopped

Zest from a lemon

Juice from 1/2 lemon

Sea salt

Pepper

Grated parmesan (optional)

Toasted panko (optional)

METHOD

1. Bring a large pot of water to a boil.

2. While you wait for the water to boil, heat up the olive oil in a large pan and then throw in the garlic and chili flakes. Sauté on medium-low heat for 2 minutes, until fragrant (you don’t want the garlic to get too golden). Remove the pan from the heat.

3. When the water is boiling, season with kosher salt. Then, add in the ZenB pasta, stir, and cook for 7-8 minutes, or until al-dente. Then, add the frozen peas and fava beans to the pot. Cook for two minutes. Reserve 1/4 cup of the pasta water and then drain the pasta, peas, and fava beans into a colander.

4. Add the pasta, peas, and fava to the pan with the garlic. Then, add the dill, lemon zest, lemon juice, salt, pepper, and pasta water. Toss together. Add more oil, if needed. Taste and adjust for seasoning. Garnish with parmesan cheese and panko. Enjoy!