Chilled Penne With Roasted Garlic And Yellow Tomato

• 2 pounds fava beans, shelled
• 2 cups vegetable broth (recipe above)
• 1 cup minced basil leaves
• 1/4 cup minced rosemary
• 1/2 cup minced thyme
• 3 cloves garlic, roasted, peeled and smashed to a paste
• 1 leek, cleaned and poached
• 2 tablespoons Sherry vinegar
• 1 tablespoon olive oil
• 1 tablespoon grated orange rind
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste
• 1/2 pound penne
• 4 large yellow (or red) tomatoes, cored, seeded and diced
• 1 cup coarsely chopped basil leaves
• 1 cup coarsely chopped parsley leaves

1. Blanch the shelled fava beans in boiling water for 2 minutes.
2. Drain.
3. Rinse under cold running water until cool.
4. Peel off the outer skin.
5. Blanch in boiling water for 1 minute.
6. Drain.
7. Set aside.
8. Pour the broth into a saucepan.
9. Simmer until it reduces to 1 cup, about 5 minutes.
10. Add the minced herbs and steep for 1 minute.
11. Strain.
12. Combine the herb broth, roasted garlic and leek in a food processor or blender.
13. Puree until smooth.
14. Refrigerate until chilled.
15. Combine the herb broth and vinegar in a large salad bowl.
16. Whisk in the olive oil, and add the orange rind.
17. Add salt and pepper.
18. Set aside.
19. Cook the pasta in boiling salted water until tender.
20. Drain.
21. Add to the salad bowl.
22. Toss to combine.
23. Add the fava beans, tomatoes, basil and parsley to the salad bowl.
24. Toss.
25. Season to taste with salt and pepper.
26. Refrigerate until chilled.

fava beans, vegetable broth, basil, rosemary, thyme, garlic, sherry vinegar, olive oil, orange rind, salt, freshly ground pepper, penne, yellow, basil, parsley leaves

Taken from cooking.nytimes.com/recipes/4320 (may not work)