Looking for a new way to use fava beans? Try them in a creamy pesto with the delicious recipe below.

Recipe Courtesy of Juls’ Kitchen

Ingredients:

1lb dry heirloom wheat pasta (Try Pastificio)

3.31 lb of fava beans, about (10 oz) once shelled

10 fresh basil leaves

10 fresh mint leaves

A few sprigs of fresh thyme

4 tbsp of extra virgin olive oil

3.53 oz of aged Tuscan pecorino

A few rounds of black pepper

Directions:

  1. Shell the fava beans and collect them in a blender glass. Add the fresh herbs and the olive oil.
  2. Blend for a few seconds at a time, so as not to overheat the olive oil, until you get a fairly smooth and pesto. I like to leave some texture, so I stop before it becomes too smooth, when it’s still quite rustic.
  3. Transfer the pesto into a bowl and add the grated pecorino cheese. Mix well, add a little more olive oil if needed, and season with salt and pepper. Taste until you find the perfect balance.
  4. Scoop the pesto in a jar and cover it with olive oil. You can keep it in the fridge for a few days.
  5. When you want to use the fava bean pesto, cook the pasta in plenty of boiling salted water. Drain the pasta al dente and reserve half a glass of water to dilute the pesto.
  6. Pour the pesto into a bowl and add a few tablespoons of hot water, then stir well to soften the pesto. Pour the pasta into the bowl, toss it and serve with a sprinkling of grated pecorino.