This year, usher in spring with fresh fava beans. If you don’t grow your own, look for them at local farmer’s markets or larger health food stores, such as Whole Foods. Choose pods that are bright green and free from yellowing or brown spots (but a few black dots are OK!). Speed up dinner prep by blanching and peeling them ahead of time. Store the prepared beans in an airtight container in the refrigerator up to 3 days.
Pesto Pasta with Spring Favas
Be sure to zest the lemon before you squeeze the juice. If you can’t find fresh favas, swap in edamame beans (and skip the peeling step!).
Ingredients
- 1 lb. fava beans, shelled
- 2 cups lightly packed fresh basil leaves
- 1 cup lightly packed fresh parsley leaves
- 8 oz. spaghetti, angel hair, orrechiette, or bow-tie pasta
- ½ cup olive oil
- 3 Tbsp. walnuts
- 1 Tbsp. lemon juice
- 1 clove garlic, chopped
- ½ tsp. sea salt
- ½ freshly cracked black pepper
- ½ cup grated parmesan cheese
- 1 tsp. lemon zest
Instructions
- Bring a large pot of lightly salted water to boiling. Prepare an ice bath. Blanch the shelled fava beans 1 minute, then transfer to ice bath. When cool enough to handle, squeeze each bean out of its skin; set aside. Meanwhile, blanch basil and parsley in the boiling water 30 seconds. Transfer to ice bath. Squeeze excess water from herbs and coarsely chop. Cook pasta in the boiling water according to package directions, reserving about ½ cup pasta cooking water.
- Meanwhile, in a blender combine blanched herbs, olive oil, walnuts, lemon juice, garlic, salt and pepper. Pulse and blend until smooth, adding a little water if necessary.
- Add pesto, 2 Tbsp. of the parmesan, and the lemon zest to the pasta in pot; toss to coat. Top servings with the remaining parmesan.