Fava beans weren’t on the shopping list on Saturday, but an impulse buy from Tantré Farms turned into stocking up when the helpful market staffer told me that they’d just done the last fava pick of the season.  No more favas?!  But we just found a new favorite pasta dish!  No more favas for another year?!  Such is the heartbreak of seasonal eating.

When I started shelling the favas, however, I understood.  Gone – mostly – were the wee bright beans of early summer, now replaced with large green-yellow beans of indiscriminate texture.  They made for a fine pasta tonight, but I’m not sure what I’m going to do with the rest of them, and frankly, I’m a little disappointed.

I’m also disappointed that we didn’t take pictures of each iteration of the pasta with favas, sausage, and tomatoes, as I wish I could show you how much the beans have changed in just 6 weeks.  Alas, you’ll just have to wait until next year, when I’m bound and determined that we’ll be planting favas of our own.

Recipe:
Pasta with Favas, Tomatoes, and Sausage from Smitten Kitchen