NOTE: Desired amount of pesto can be used to create your pasta, additional can be reserved and kept for up to 1 week or frozen for up to 3 months.
- 2 cups fresh fava beans
- 1/4 cup walnuts, toasted
- 1/2 cup baby arugula
- 1/2 cup mint
- 1 cup Parmesan cheese, divided
- 1 teaspoon fine sea salt
- 1/2-1 cup olive oil
- 1 pound dried orecchiette
Bring a large pot of water to a boil and salt generously. Add shelled fava beans and boil until beans are tender and they float, about 4-5 minutes. Remove beans and place in an ice bath, then gently remove outside film.
In a food processor, coarsely pulse beans and walnuts. Add arugula, mint, 1/2 cup parmesan cheese and 1 teaspoon sea salt. Slowly pour in olive oil. Feel free to use as much oil as you’d like to achieve the desired pesto consistency.
In the same pot of water, cook pasta until al dente. Remove pasta and toss in a large bowl with pesto, adding additional cheese, pasta water, salt and olive oil until fully incorporated and creamy. Can be served hot or cold.