Bean and pasta salad

MAKES 8 TO 10 SERVINGS

1 pound fresh fava beans in the pods

1 pound fresh peas in the pods

1 pound thin asparagus spears

4 ounces haricots verts, trimmed

4 ounces sugar snap peas

Salt and freshly ground black pepper

1 pound uncooked orzo pasta

2 tablespoons extra-virgin olive oil

1 tablespoon garlic-infused olive oil

Juice and finely grated zest of 1 lemon

1/4 cup plus 1 tablespoon finely sliced chives

Place a large pot of water over high heat. Shell fava beans and peas (keeping them separated). Snap woody ends from asparagus, and cut spears diagonally into 1-inch pieces. Cut haricots verts in half horizontally.

When water boils, blanch each vegetable separately, cooking to taste. (Haricots verts and sugar snap peas should be blanched very briefly, about 10 seconds.) Reuse cooking water, placing each vegetable in a sieve and dipping it into boiling water for the duration of the cooking. Rinse blanched vegetables under cold water and allow to drain well. Peel and discard fava bean pods and the beans' thick translucent cover.

Bring a large pot of lightly salted water to a boil, and cook orzo according to package instructions. Drain, rinse under cold water and drain well. Transfer to a large mixing bowl, and stir in extra-virgin olive oil until pasta is well-coated. Add vegetables.

Add garlic oil to bowl; season mixture with salt and pepper to taste. Add lemon juice, zest and 1/4 cup chives. Mix well; adjust salt and pepper to taste. Transfer to a serving bowl; garnish with remaining chives. Serve immediately or refrigerate until needed.

Nutrition facts per serving: 348 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 58 g carbohydrates, 14 g protein, 608 mg sodium, 6 g fiber