- 4 ounces orzo or other small pasta
- 2 pounds fava beans in their pods
- 3 tablespoons extra-virgin olive oil
- 1 red onion, thinly sliced
- 2 garlic cloves, minced
- 1½ tablespoons chopped fresh marjoram
- 3 tablespoons chopped oil-packed sun-dried tomatoes
- 3 tablespoons red wine vinegar
- Juice of 1 lemon
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 bunch arugula (about 5 ounces)
- Cook the orzo according to the package directions and drain.
- Meanwhile, bring a large pot of water to a boil over high heat. Working in batches if necessary, boil the beans in their pods for 6 minutes, or until the beans inside are tender, but not mushy. Cool slightly. Remove and discard the pods. Using a small sharp knife, remove the outer skins of the beans.
- Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for 7 minutes, or until very soft. Remove from the heat and stir in the marjoram, tomatoes, vinegar, lemon juice, salt, and pepper. Add the beans and orzo and toss to coat well.
- Divide the arugula among 4 salad plates. Top with the bean salad.