Spaghetti

Rinse and dry all vegetables. Peel and dice shallots and mince garlic. Rough chop parsley, set aside. Dry capers on a paper towel. Zest and juice the lemon into a small bowl and set aside. Place a large pot of water on to boil. Salt the water with 2 tablespoons of salt. This will keep our fava beans green.

Heat a large sauté pan on medium high heat. When the pan becomes hot, add 1 tablespoon of olive oil, and then dried capers. Once the capers are crispy, remove from the oil with the slotted spoon and set aside on a paper towel.

Add shallots and garlic to the oil, and reduce heat to medium. Sauté for 2 minutes and season with salt and pepper. Add white wine and lemon zest, and simmer on medium low heat for 5 minutes.

To cook fava beans, place them in the boiling pot of water for 5 minutes. Pull them out with slotted spoon and rinse with cold water until chilled. To peel fava beans, break pod tip with fingernail and squeeze out bean inside. Set these aside.

Using same boiling water from fava beans, place spaghetti into pot and stir. Allow pasta to cook for 8-10 minutes or until al dente. Reserve 1 cup of the pasta water and drain the rest.

To complete sauce, place shelled fava beans, vegan butter, lemon juice, chopped parsley and ½ cup of the pasta water into the sauté pan over low heat. Add pasta and toss to coat, season with salt and pepper. After portioning pasta for serving, sprinkle with crispy capers and enjoy!