Fava Bean and Kale Pappardelle | Oregonian Recipes

Ingredients

• 8 ounces pappardelle noodles or egg noodles
• 1/4 cup pine nuts
• 3 cups vegetable broth
• 1 clove garlic, minced
• 1/2 shallot, minced
• 1 bunch kale, washed, stems removed, leaves roughly chopped
• 1 cup shelled and peeled fava beans (fresh or frozen; see note)
• Salt
• 1/4 cup green olives, pitted and halved
• 2 tablespoons chopped fresh parsley (optional)
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon butter
• 1/2 cup grated parmesan cheese, plus more for garnish
• Fruity olive oil, for garnish (optional)