EGG NOODLES WITH FAVA BEANS, LEEKS AND MORELS
From Sheldon Marcuvitz and Carole Laity, Your Kitchen Garden, Canby

Serves 4

1 1/2 lbs fava beans, blanched and hulled (see below)
4 Tbsp butter
3-4 young leeks, white parts only, washed and julienned
12 oz morel mushrooms, wiped clean and thinly sliced
1 1/2 cups cream or crème fraiche
Coarse sea salt or kosher salt to taste
1 lb fresh or homemade egg noodles

Bring a large pot of generously salted water to a boil.

Shell the fava bean pods, add the beans to the boiling water, and stir. Blanch the beans for 30 to 60 seconds, depending on their age and size, or until the husk comes off easily. You don’t want to cook the beans through, as they will finish cooking with the leeks and morels. Quickly scoop out the beans (you can use the same water to cook your noodles) and rinse them under cold water. Remove the husks by piercing them, and squeeze the seeds out. Set aside.

Melt the butter in a wide sauté pan. When it is foamy, add the leeks and toss to coat with the butter. Cook over medium heat for 2–3 minutes before adding the morels and a pinch of salt. Increase the heat to medium high, stirring occasionally. The mushrooms will begin to release some of their liquid at this point. When it has reduced, add the fava beans and cream and cook until the sauce has thickened slightly. Taste and season with additional salt and freshly ground pepper.

Return the bean-blanching water to a boil, add the noodles and give them a stir. Taste the noodles as they cook and drain them when they are still very slightly undercooked. Add the drained noodles to the pan and turn them over in the sauce several times to coat well.