7. Add 1/2 cup of pasta water, salt and olive oil until fully incorporated and creamy. Add more water or salt as desired.
5. Add the arugula, spinach, parmesan cheese, salt, pepper and lemon juice then pulse again. With the motor running add the olive oil and process until smooth.
8. Transfer to individual pasta bowls and garnish with lemon zest, red pepper flakes and additional parmesan cheese.
6. Cook the pasta until al dente. Drain the pasta reserving a cup of the water.In a large bowl, toss the pasta together with half of the pesto.
Since fava beans are an excellent source of fiber and protein, they have become another of my favorite foods. By adding cooked fava beans to pesto, they provide a nutritionally balanced meal. This recipe incorporates Indian spices with a delicious one that originated in Italy 500 years ago. Fava Bean Pesto Pasta can be served hot or cold. Left over pesto can be frozen for future use, used as a spread on sandwiches or served as a dip for vegetables.
1. Soak the fava beans overnight in a bowl filled with cool water.
2. Drain water the water from the beans and rinse in cold water to stop the cooking process. Remove the outer skins of the beans. They should pop off easily.
3. Fill pot with water and bring to a boil. Add the beans and reduce the heat to low. Let the beans simmer for about one hour, until they are tender.
4. Combine the fava beans, pine nuts, garlic, red chile powder and coriander in a food processor and pulse until coarsely chopped.
1/2 cup dried fava beans
2 Tbs pine nuts, toasted
1 garlic clove, chopped
1 1/2 tsp red chile powder
2 tsp ground coriander
1 cup packed arugula leaves
1 cup packed baby spinach leaves
1/4 cup grated parmesan cheese, plus extra
1 1/2 teaspoons Kosher salt
1/2 tsp freshly ground black pepper
1/4 cup lemon juice
1/2 cup olive oil
1 pound dried spaghetti, uncooked
1 tsp lemon zest
red pepper flakes