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Farfalle With Lobster, Favas And Peas


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Three 1 1/4-pound lobsters

1/4 cup plus 2 tablespoons extra-virgin olive oil

2 fennel stalks, thinly sliced

1 medium leek, white and light green parts only, thinly sliced

1 garlic clove, thinly sliced

1 large shallot, thinly sliced

1 teaspoon tomato paste

1 cup dry white wine

1 quart water

6 parsley sprigs

3 mint sprigs, plus 1/4 cup small mint leaves

2 cups shelled and peeled fava beans (2 pounds in the shell)

1 pound farfalle

1 cup shelled peas (4 ounces)

3 tablespoons unsalted butter

1 cup nasturtium flowers

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