There is something undeniably lucky about shelling fava beans. You sit at the kitchen, dining or perhaps garden table with a mountain of fresh green pods in front of you. One by one you pick up the pods, snap the stem, pull it so that the stiff wire comes along the side. With the nail of your thumb you unzip a pod, and then rip the beans out of the white velvet covering in one smooth movement of the same thumb. Pop, pop, pop into the pan.

Pods are like jewelry boxes. Three, four, five or six beans, it’s always a surprise how many soft green gems will emerge. Often you can’t see that at all from the outside. A big fat pod sometimes contains only three or four measly beans, while in a scrawny one you can sometimes find five sturdy whoppers.

You have to be very coarse not to experience a small feeling of happiness at such a moment, right? If he’s not in that surprise, then at least in the sensory pleasure of that sniffing and thumping. The sound that a little plump bean makes when it falls into the pan. From the view of that growing pile of empty shells. And I haven’t even mentioned the anticipatory enjoyment yet. Knowing how delicious you will eat later.

And it will be delicious with this recipe. Italian pasta with Japanese miso may sound like an unlikely combination, but miso is like a chameleon. A tastemaker that adapts to its environment. Choose a smooth, light miso, such as a soybean-rice-based shiro miso. Miso is available at Asian stores, health food stores, and online.

Another thing about that subtlety: I like to prescribe hands, handles, gadgets and strings in my recipes. Because I cook like this myself and because I allow you to cook like that too. Loosely and by feel. But this dish mixes up some pretty hearty flavors and it only works when nothing is overpowering. Measure and weigh the amount of miso, lemon juice, parmesan and dill in this case neatly.

And don’t forget to enjoy the capping.

Linguine with broad beans, miso and lemon (2 persons)

250 g linguine; 1 kilo of broad beans, shelled;
50 g of butter;
2 cloves of garlic, finely chopped;
50 ml lemon juice;
40 g smooth, light miso;
40 g grated parmesan;
1 tbsp dill, finely chopped

Bring Bring a large pan of water and a good pinch of salt to the boil. Add the beans and let them cook for 4-7 minutes – 4 for small beans, 7 for very large ones. Remove them from the pan with a slotted spoon into a colander or bowl and let them evaporate.

Leave between thumb and forefinger pop the inner bright green bean out of the outer grey-green sheet. (Sometimes you have to help them a little by making an incision with a sharp nail or a knife.) This is called double capping. Don’t be alarmed if you only have 150 – 200 grams of double-shelled beans left; that how it’s supposed to be.

cook the linguine is al dente in the cooking water of the beans. Meanwhile, melt the butter in a saucepan over medium heat. Add the garlic and let it cook gently for a few minutes without browning. Add the miso and lemon juice and stir until smooth.

pour Drain the pasta, collecting 100 ml of the cooking liquid. Return the pasta to the pan and add 50 ml of cooking liquid. Place the pan over a low heat and add the miso lemon butter, beans, Parmesan, dill and plenty of freshly ground pepper. Heat for another 30 – 60 seconds while stirring. Add some extra cooking liquid if necessary; the pasta should be nice and creamy. Serve right away.