Ingredients
For the pesto (yields 1 x 250 ml glass):
- 1 kg fresh fava beans pods, shelled (ca. 270-300 g shelled)
- 30 g freshly grated Parmesan cheese (alternative pecorino)
- 20 g walnuts
- 1 large garlic clove, minced
- 1 very large handful of fresh basil leaves
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- sea salt, to taste
- pinch of red chili flakes, optional
For the pasta:
- 500 g dried pasta of choice
- 1/2 cup reserved pasta cooking water (125 ml)
To garnish (optional):
- Cherry tomatoes, halved
- Freshly grated parmesan
Instructions
- Bring a medium pot of salted water to a boil and drop the shelled fava beans in the water. Blanch for 2-3 minutes, until tender. Drain the beans, run them under cold water and transfer them into a bowl of ice cold water to stop the cooking process. Allow the beans to cool for several minutes, then drain and slip off their skins.TIP: You can easily slip them out of their skin by making a small tear or incision at the top of the bean and squeezing gently. I find the best way to this is by working over a bowl.
- Blend ingredients for the pesto together in food processor or using an immersion blender until a thick paste forms, adding more olive oil to reach your preferred consistency, if needed .
- Meanwhile, fill a large pot with water and a pinch of salt. Bring to a boil over high heat. Add pasta and cook according to packet instructions, until al dente.
- Just before draining, scoop out 1/2 cup (125 ml) of of the pasta cooking water. Drain the pasta and transfer to a large serving bowl. Add the pesto, toss and add a little pasta cooking water (one tablespoon a time) until the sauce reaches the desired consistency; tossing until well combined.
- To serve, divide pasta between 4 plates and garnish with grated parmesan cheese, salt and pepper and cherry tomatoes (if using). Serve immediately. Enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.