Fava Bean Pesto Pasta
By Erica TurnerPublished on April 3, 2023
Time
40 minutes
Yield
Serves 4 to 6
Ingredients
Before You Begin
Look for fresh fava beans at farmers' markets or in the produce section of supermarkets; you will need 1½ pounds for this recipe. Choose bright green, unblemished pods. If you can't find fresh beans, substitute an equal amount of frozen (do not thaw before using). Do not use dried beans.
Instructions
- Transfer one-third of beans to small bowl. Add remaining beans to food processor along with ½ cup dill, almonds, oil, Pecorino, and salt. Process until combined, about 1 minute, scraping down sides of bowl halfway through processing (pesto will be quite thick and not completely smooth). Transfer pesto to large bowl.
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 2 cups cooking water, then drain pasta.
- Add lemon zest and 1½ cups cooking water to pesto and whisk until combined. Add pasta and reserved beans and toss until pasta is coated in creamy, lightly thickened sauce, 1 to 2 minutes, adjusting consistency with remaining cooking water as needed. Sprinkle with remaining 1½ teaspoons dill and season with salt to taste. Serve immediately.
Time
40 minutesYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
Fava beans, which contain water-soluble proteins that make them incredibly creamy to eat, are an ideal base for pesto. Blanching and shocking the beans made it easy to remove their waxy sheath without compromising their texture or fresh, nutty flavor. The cooking process softens pectin in the coating, making it flexible enough to be squeezed or peeled away. Processing them with almonds, cheese, dill, and plenty of starchy pasta cooking water yielded a lush, creamy, full-bodied sauce. Tossing more whole blanched beans with the sauced pasta added smooth, creamy, nutty bites.
Want more? Read the whole storyBefore You Begin
Look for fresh fava beans at farmers' markets or in the produce section of supermarkets; you will need 1½ pounds for this recipe. Choose bright green, unblemished pods. If you can't find fresh beans, substitute an equal amount of frozen (do not thaw before using). Do not use dried beans.
Instructions
- Transfer one-third of beans to small bowl. Add remaining beans to food processor along with ½ cup dill, almonds, oil, Pecorino, and salt. Process until combined, about 1 minute, scraping down sides of bowl halfway through processing (pesto will be quite thick and not completely smooth). Transfer pesto to large bowl.
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 2 cups cooking water, then drain pasta.
- Add lemon zest and 1½ cups cooking water to pesto and whisk until combined. Add pasta and reserved beans and toss until pasta is coated in creamy, lightly thickened sauce, 1 to 2 minutes, adjusting consistency with remaining cooking water as needed. Sprinkle with remaining 1½ teaspoons dill and season with salt to taste. Serve immediately.
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