Lissa Kane, Executive Chef of Piatti Restaurant in Carmel, created this recipe.

Fava Bean Puree

• ½ cup organic fava beans – shelled, blanched and peeled
• ½ cup organic fava beans – shelled (unpeeled)
• 3 sprigs fresh thyme, chopped
• zest of ½ lemon
• ½ cup extra virgin olive oil
• ½ tsp. kosher salt
• fresh ground pepper to taste

Combine all ingredients in a blender or food processor and puree until blended. You may need a little water (a tablespoon or two) to thin it out. This puree is great served on grilled bread, or with pasta or fish.