Fava pasta!
This is a delicious spring recipe perfect for a picnic lunch. Serve the pasta salad atop fresh spinach to increase the nutrient density of your meal!
1 cup coarsely chopped garlic scapes
⅔ cup shredded Parmesan
½ cup shelled pistachios
1 tsp. salt
1 tsp. freshly ground pepper
½ cup olive oil
2 lb. fava beans
1 lb. Gemelli (corkscrew) pasta, cooked
6 oz. crumbled feta
In the bowl of a food processor, combine garlic scapes, Parmesan, pistachios, salt, and pepper, and pulse to coarsely chop. While machine is running, gradually add oil until pesto is pureed but still a bit chunky. Set aside.
Bring a medium pot of water to a boil over high heat. Add fava beans and cook for 3 minutes. Drain and rinse beans with cold water. Remove the tough outer skin of each by pinching the outer skin to pop out the darker-green bean inside. Discard skins and place beans in a large bowl. Add pasta and feta, and then toss with pesto to coat. Serve at room temperature or after chilling.
We thank CountryLiving.com for this recipe.
Gemelli pasta is the type of pasta that is tightly twisted around itself like a corkscrew. (But I’m sure any type of pasta would work here!)
This is really good! The recipe makes an enormous amount- enough for at least 6 people. Preparation takes awhile, though.
Thanks for the review! It’s certainly useful to know whether you’re making a dinner for two or dinner for an army.