Happy Accidents: Creamy Pesto Fettucine

Now, I know this isn't the most attractive bowl of pasta you ever saw, but you're just going to have to trust me on this one; I think it was meant to be. I intended to make this. But when the time came, something about the sausage was grossing me out, and my capacity for following directions was shot. But wow, thank heavens I'm lazy because this happy accident just about knocked my socks off.

I have to admit I have always approached fava beans with a fair amount of trepidation. They seemed to belong squarely to the "foodie vegetable category," an unfamiliar, often intimidating terrain of vegetables I had never seen nor heard of before my 20's. For the most part, I tend to avoid these vegetables out of aforementioned laziness and also a fair bit of fear and suspicion. What if it's is just a trend vegetable or the emperor's new clothing of produce? What if it's more trouble than it's worth? What if I plain don't like it?

But fava beans are nothing to be afraid of, I soon learned. And those tales about what a bother they are to peel? I found if I squeezed the pod in just the right place, the bean would coming shooting out in a rather exciting way. So that was nothing. Moreover, their creamy flesh is something I've been missing out on. And so I am compelled to admit that there may not be a more heavenly springtime medley than what happens when these three players co-mingle in one bowl. Store-bought pesto, a couple spoonfuls of Greek yogurt, and frozen veggies make this a zippy weeknight meal eager to defy expectations.

Creamy Pesto Fettucine with Fava Beans, Peas, and Asparagus
Serves 4

1 bunch asparagus, cut into 1-inch segments
1 cup unshelled fava beans -- I used frozen (once you shell them, which really isn't hard at all, I suspect you'll have less than a cup)
1/2 cup frozen or fresh peas
1/2 cup pesto
2 heaping tablespoons Greek yogurt
1 pound fresh egg fettucine
chopped fresh chives to sprinkle on top

Bring a large pot of water to boil for the pasta, and cook until al dente, and drain reserving 1/2 cup of pasta cooking water. Fresh pasta cooks shockingly fast, in about 3-5 minutes, so be on your toes. Meanwhile, shell the fava beans. Heat 1/4 cup water in a medium-sized skillet until boiling. Dump in asparagus, and steam for three minutes. Lower heat and stir in fava beans and peas, stirring until heated through and then drain. In a small bowl, stir together Greek yogurt and pesto. Return pasta to its cooking pot, and toss with pesto mixture and steamed vegetables, thinning sauce with some of the reserved pasta water, if necessary. Sprinkle with chives and slurp happily from a bowl.