Puree of Fava Beans, Sweet Peas, and Mascarpone with Garlicky Pita Chips Recipe


Garlicky Pita Chips:
1/2 cup extra-virgin olive oil or olive oil spray
2 garlic cloves, peeled
10 pieces of white pita bread, 6-8 inches in diameter
Kosher salt and pepper

Fava and Sweet Pea Puree:
1 pound fresh fava beans, removed from pods (about 1 cup) – can substitute edamame
1 1/2 cups fresh peas – can substitute frozen pea, thawed
2 medium cloves garlic
1/3 cup extra-virgin olive oil
2/3 cup mascarpone
2 Tablespoons fresh mint leaves
2 teaspoons lemon zest
1 Tablespoon + 1 teaspoon fresh lemon juice
2 teaspoons kosher salt
1/4 teaspoon fresh ground pepper


Make Pita Chips: Preheat oven to 350ºF. Pour the olive oil in a bowl and add the peeled garlic cloves.  Set aside. Using scissors, cut off edges around the circumference of each pita. Split the pita into two round circles. Cut circles in half.  Cut each half into 3-4 triangles. Lay triangles inner side up on a baking sheet.  Brush/spray each with the garlic olive oil, then generously sprinkle with salt and pepper.  Toast until golden and lightly crisp (about 10-15 minutes).

Blanch Beans and Peas: Bring a medium pot of heavily salted water to a boil. Add fava beans that have been removed from their pod. Do not cover pot.  Boil for 2 minutes, then remove with a skimmer (do NOT pour water down the drain, reserve boiling water to blanch peas). Plunge into an ice bath.  Remove fava beans from ice bath and using your fingers, peel outer skin off beans and discard. Blanch peas (fresh or frozen) in boiling water for 1 minute then plunge into an ice bath. Drain and pat dry to avoid a watery purée.

Puree: Place fava beans, peas, garlic cloves, olive oil, mascarpone, mint, lemon zest and juice, salt and pepper in the bowl of a food processor and pulse to create a thick, chunky paste.  If too dry, add more olive oil or mascarpone to achieve desired consistency. Transfer fava mixture to center of a serving platter and shape into a mound (or put in small serving bowl).  Nestle pita chips around purée to make a flower (with puree being in center and triangles pointing out).  Garnish center with a mint sprig. Serve.

Recipe created by Parties That Cook®


Serves 24