Fava Beans with Pesto Pasta
Serves 6 to 8

2 pounds  unshelled fava beans (about 3 cups shelled) 
 

1 cup fresh basil leaves (add a few extra leaves for garnish, if desired)
1/4 cup chopped fresh mint                                                                                                             

1/3 cup toasted pine nuts (optional)
2 TBSP fresh lemon juice
1 tsp salt
1/4 tsp freshly ground black pepper
3 garlic cloves, minced
1/3 cup grated Parmigiano cheese
3 TBSP extra virgin olive oil  

1  pound  uncooked pasta, such as penne, cavatappi,  fusilli,  Mostaccioli, tubini, etc..  

1/2 cup to 3/4 cup grape tomatoes, halved or quartered

Freshly shaved or grated Parmigiano cheese

1. Bring a large pot of salted water to a boil.  Remove beans from pods; discard pods. Cook beans in the boiling water 1 minute. Drain and rinse with cold water; drain. Remove outer skins from beans; discard skins.  Set aside. 

2. Combine basil, mint, pine nuts (if using), lemon juice, salt, pepper, cheese and minced garlic in a food processor; process until smooth. With processor on, slowly pour oil through food chute, and process until well blended. 

3. Bring a large pot of water to a boil.  Cook pasta according to package directions, omitting salt.  Pasta should cook in 8 to 10 minutes.  Drain. Combine pasta and basil mixture in a large bowl, tossing to coat.  Add the fava beans and tomatoes, tossing to combine. Sprinkle with Parmesan cheese.  Enjoy this as a main dish for lunch or dinner!!!

This is a variation of a recipe from Cooking Light magazine 2006.  I have made it and you can easily adjust the amounts of the ingredients to your own preference.