Pasta with Bacon and Fava Bean Cream Sauce

What to do with the last of the fava beans, the first of the shallots, and the cream leftover from making rhubarb cobbler? Mmmmm. The fresh beans make a nice flavor and texture contrast to the pasta and crispy bacon.

2 cups shelled fava beans
6 slices bacon
1 shallot, minced
1/2 cup cream
3/4 cup finely chopped fresh parsley
3/4 lb uncooked pasta
Salt and pepper

Cook the fava beans in boiling water for about 1 minute, then drain and allow to cool until they can be handled. Pierce the outer skin of each bean with your thumbnail and squeeze the bright green inner bean out into a bowl.

Cook the bacon until moderately crisp, then drain on paper towels. Pour off most of the fat, then briefly saute the shallot in what remains. Scrape the shallot into a medium saucepan and set aside.

Cook the pasta in a pot of salted boiling water, then drain. While the pasta cooks, add the cream, bacon, fava beans, and parsley to the saucepan with the shallot and gently heat. Toss the sauce with the pasta and add salt and pepper to taste.

Serves 3-4.