Source: Chef Tony Baker, Montrio Bistro, Monterey CA

Ingredients

2 cups Fava Beans, blanched and peeled
4 ounces pancetta bacon, diced
2 cloves garlic, peeled
1 tablespoon fresh basil, chopped
2 roma tomatoes, de-seeded and diced small
1/2 cup heavy cream
salt and pepper to taste

Directions

Fava Beans Method: Shuck the Fava Beans from the pods.

Drop the Fava Beans into boiling, salted water until they float, approximately 2 minutes. Strain and drop into iced water until cold. Peel the outer skin from the Fava Beans to expose to intense sweet green bean inside.

In a large sauté pan, render the pancetta and cook until golden. Add the garlic and heavy cream; bring to a boil, reduce heat and simmer for about 5 minutes until it starts to thicken.

Add the Fava Beans, tomatoes and basil. Serve. Works wonderfully as a vegetable side with lamb or pork!