Fava Beans with Pesto and Cavatappi |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Pasta is a dry ingredient that becomes water-rich when cooked. This vegetarian main dish shows off summer-fresh fava beans. If you can't find them, substitute fresh lima beans or even thawed frozen edamame. Ingredients:
2 pounds unshelled fava beans (about 3 cups shelled) |
1 cup fresh basil leaves (about 1 ounce) |
1/4 cup chopped fresh mint |
2 tablespoons fresh lemon juice |
1 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
3 tablespoons extravirgin olive oil |
1 pound uncooked cavatappi pasta |
1/2 cup grape tomatoes, halved |
1/2 cup (2 ounces) grated fresh parmesan cheese |
Directions:
1. Remove beans from pods; discard pods. Cook beans in boiling water 1 minute. Drain and rinse with cold water; drain. Remove outer skins from beans; discard skins.
2. Combine basil and next 5 ingredients (through garlic) in a food processor; process until smooth. With processor on, slowly pour oil through food chute, and process until well blended.
3. Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and basil mixture in a large bowl, tossing to coat. Add beans and tomatoes, tossing to combine. Sprinkle with Parmesan cheese.
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