Fava beans are fun and delicious!
Coarse salt and freshly ground pepper
1 cup shelled fresh fava beans (about 1/2 pound in the pod)
1/2 cup roasted unsalted almonds (about 2 ounces)
1 small garlic clove, minced
1/2 cup finely grated pecorino cheese, plus more for sprinkling
1/4 cup plus 3 tablespoons extra-virgin olive oil
2 1/2 cups loosely packed fresh mint leaves
12 ounces angel hair pasta (capellini)
Blanch unshelled whole fava beans until bright green and tender, about 2 minutes. Run under cold water to stop the cooking. When cool, cut the tough outer skins and squeeze the beans from the skins (discard skins).
Pulse almonds with garlic in a food processor until coarsely ground. Add favas, cheese and oil; process to a paste. Add mint, and pulse a few times until combined. Season with salt and pepper.
Cook pasta, drain, and toss with pesto until coated. Garnish with grated cheese to finish.
If you can find some smaller ones (with a theninr skin) you should try eating them in the typical Ligurian way: just uncooked and with the skin on, together with some Parma ham and some fresh cheese.
Hi Gretta, and thanks for the tip. That sounds like an excellent way to enjoy fresh favas!