1 package of gluten-free penne (we like Garofalo’s)
1 bunch of fresh chives, chopped
1 head of broccoli, chopped into small florets
1 pint of mini creamer potatoes (Red Baby Bliss will work as well)
1 cup of freshly shelled fava beans
2 cloves garlic, minced
2 lemons juices
1 teaspoon of olive oil or flax seed oil
Freshly cracked black pepper
In large pot of salted, boiling water, cook penne until al dente, about 20 minutes. Strain and set aside.
In smaller pot of boiling water, cook broccoli until al dente, about 3-5 minutes. Strain and set aside.
In another pot of boiling water, boil potatoes until done, about 10 minutes. Strain and set aside.
In a small pot of boiling water, cook fava beans about 2 minutes. Strain and set aside.
In large pasta serving bowl, add penne, broccoli, potatoes and fava beans. Add freshly minced raw garlic, lemon juice, chives and oil. Toss well and season with salt and pepper. Serve warm.