Made this dish twice in two nights. Pappa gave me a huge bag of fresh picked frozen fave from his garden. they made the journey of 1000 miles to find their way to ma belly! Yummy
Olive oil, Shallots and white wine. Then a little chopped peeled tomatoes. Basil and little white wine (dry please). Heavy cream and reduce. Put the shelled Fave in about 2 minutes before the pasta was done (I like them with a little bit) and serve with Parmeggiano Reggiano.
We also grilled up Harry's lamb chops (3 each both nights) and they were awesome. Just salt and pepper and a hot grill is all you need for these babies.
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