- 2 tablespoons unsalted butter
- 1½ to 2 cups shelled fava beans, long-blanched and peeled (about 3 pounds in the pod)
- Kosher salt and freshly ground black pepper
Save this preparation for really good friends, to accompany a wonderful roasted meat dish like rack of spring lamb.
- Melt the butter in a large sauté pan over medium-high heat. When the foam subsides, add the favas, season with salt and pepper, and toss until heated through. Serve immediately.