Fava, Pea and Mint Mash.

Favas are available early spring in the PNW. While they require a little work process, their sweet, buttery and delicate nutty flavor is worth the effort. Pick a sunny day, put on some music or invite a friend over to sit outside and shell the favas. (If fava beans are not available, peas can be substituted. Fresh is preferred, but quality frozen will also suffice.)

This recipe is versatile as it is delicious. The key is to end up with a course product and not over-process. Use a motor and pestel or food processor (cautiously). Use as pasta sauce, on toast topped with grated pecorino, as a dip, mix in with mashed avocado or just spoon it directly into your mouth.

4 servings. I always double the recipe, because I always want more

2.5lbs Fava Beans -will yield approximately 1 cup shelled favas. (Remove favas from spongey shell, blanch for approximately 30 seconds in boiling salted water. Drain and halt cooking by running under cold water or plunging into and ice water bath. Remove favas from inner membrane)

1/2c. peas (blanched in salted water for 30 seconds

1/2c. mint leaves, loosely packed

1/4c. parsley, loosely packed

1/4tsp. mustard powder

2tsp.-1Tbsp. preserved lemon brine (fresh lemon juice can be substituted)

1-2Tbsp. Olive oil

salt and pepper to taste

Put all ingredients into food processor or mortar and pestle, process until mash is course but easily sticks together easily.

Enjoy!