¼ cup coarsely chopped raw pistachios
1½ cups shelled fava beans (from about 1 ½ lb pods)
Salt/pepper
1 small shallot, finely chopped
2 Tbsp. white wine vinegar
Freshly ground black pepper
⅓ cup olive oil, plus 1 Tbsp.
1 bu garlic scapes, sliced in 1” pieces
2 cups trimmed arugula or spinach
1 cup cherry tomatoes, cut in half
Chive blossoms for garnish
Preheat oven to 350°. Toast pistachios until fragrant but not brown, 5–8 minutes. Let cool. Remove fava beans from pods and cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain, remove skins, and transfer beans to a small bowl.
Combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least 10 minutes. Whisk 1/3 cup oil into shallot mixture; season vinaigrette with salt and pepper.
Toss garlic scapes in 1 Tbsp. oil and season with salt and pepper. Roast for 4 minutes in 400° oven. Turn and roast for 2 minutes more. Let cool.
Combine beans, scapes, arugula/spinach and tomatoes in a large bowl; add vinaigrette and pistachios and gently toss to combine. Transfer to a serving platter and top with chive blossoms, if using.
Bonus Recipe
I also love to take the shucked and peeled favas (lots of work! Sigh) and saute them with cut-up garlic scapes until tender, then puree them with olive oil, salt and pepper. Maybe add a dash of lemon juice or some diced basil, or other herb you like. Makes a great spread.