Cook The Book: Egg Noodles With Fava Beans, Leeks, And Morels

• 4 small leeks, white and light green parts only
• 1 1/2 pounds fresh fava beans (also known as broad beans), shelled if still in pods, or 11/2 cups shelled fresh or frozen fava beans (do not thaw if frozen), inner hull still on
• 4 tablespoons unsalted butter
• 1/2 pound morels or other mushrooms, thinly sliced
• 1 1/2 cups heavy cream
• 1 teaspoon kosher salt, plus more if needed
• 1/4 teaspoon freshly ground black pepper, plus more if needed
• 1 pound fresh tagliatelle or fettuccine, preferably egg based
• 1/4 cup thinly sliced scallions, optional

1. Cut each leek in half lengthwise. On a cutting board, place 1 leek half cut-side down, then slice it lengthwise into very thin julienne strips. Repeat with the other leek halves. Set aside.
2. In a large pot of boiling salted water, add the fresh (or frozen) shelled fava beans. Cook for 1 minute (or 2 minutes if frozen). Using a large slotted spoon, quickly remove the beans to a colander set over a large bowl. (The bean- blanching water will be used to cook the noodles, so keep the water at a simmer.) Rinse the beans under cold running water until cool. Using your fingers or a paring knife, carefully tear open the outer hull of each bean. Gently squeeze the fava beans into a small bowl; set aside. Discard the hulls.
3. In a large saute pan, melt the butter over medium heat. Add the leeks, toss to coat with the butter, and cook, stirring occasionally, until the leeks are wilted and tender, 2 to 3 minutes. Add the morels, increase the heat to medium-high, and cook, stirring occasionally, until the liquid released from the mushrooms has been reabsorbed, 3 to 4 minutes. Reduce the heat to medium, add the fava beans, cream, salt, and pepper and cook, stirring occasionally, until the sauce has thickened slightly, 3 to 4 minutes. Turn off the heat. Taste and adjust seasoning as needed.
4. Return the bean-blanching water to a boil. Add the tagliatelle, stir well, and cook, stirring occasionally, until the noodles are slightly undercooked. Using a ladle, remove 1/4 cup of the pasta-cooking water to a small bowl. In a large colander, quickly drain the noodles, then add them into the saute pan with the sauce. Turn the heat to medium-high and gently toss the noodles with the sauce until they are cooked to al dente, about 1 minute, adding some of the pasta-cooking water if the sauce becomes too thick. Garnish with the scallions, if using, before serving.

leeks, beans, unsalted butter, morels, heavy cream, kosher salt, freshly ground black pepper, tagliatelle, scallions

Taken from www.seriouseats.com/recipes/2010/04/egg-noodles-with-fava-beans-leek-morels-recipe.html (may not work)