Favas, Green Beans, Peas and Zucchini Ribbons
- 1 1/4 tsp. salt
- 2 lb. fava beans, shelled
- 1 lb. English peas, shelled
- 1/2 lb. slender green beans. such as haricots
verts or baby Blue Lakes, trimmed
- 4 zucchini, about 1 lb. total
- 2 garlic cloves
- 1/3 cup extra-virgin olive oil
- 3 Tbs. fresh lemon juice
- 1/2 tsp. freshly ground pepper
- 1/3 cup julienned fresh basil leaves
- 15 anchovy fillets
- 1/2 cup Parmigiano-Reggiano cheese shavings
Meanwhile, bring a smaller saucepan three-fourths full of water to a boil over medium-high heat. Add 1/4 tsp. of the salt and the peas and boil until just tender, 3 to 5 minutes. Do not overcook. Drain and rinse with cold water to stop the cooking. Drain again and set aside.
Arrange the green beans in a steamer basket and place over boiling water. Cover and steam just until tender, about 3 minutes. Lift out the basket and rinse with cold water to stop the cooking. Drain and set aside.
Using a vegetable peeler, peel the zucchini. Then, still using the vegetable peeler, cut the flesh of the zucchini into long, thin fettuccine-like ribbons. Set aside.
In a bowl, combine the garlic and the remaining 1/2 tsp. salt. Using a fork, crush them into a paste. Still using the fork, mix in the olive oil, then the lemon juice and pepper. Pour this mixture into a large bowl and add the favas, peas, green beans, zucchini ribbons and basil. Mix until well coated, cover and refrigerate for at least 1 1/2 hours or up to 5 hours.
To serve, gently mix all but 4 or 5 of the anchovy fillets into the vegetables. Transfer the mixture to a serving bowl or a platter and top with the remaining anchovies. Scatter the cheese shavings over all. Serve immediately. Serves 4.