Fava Bean Pesto Pasta

Name: Fava Bean Pesto Pasta
Ingredients: 1¼ cups blanched and peeled, fava beans, divided; ½ cup plus 1½ teaspoons, fresh dill, divided; ½ cup, slivered almonds; ¼ cup plus 2 tablespoons, extra-virgin olive oil; ¼ cup, grated Pecorino Romano cheese; ½ teaspoon, table salt, plus salt for cooking pasta; 1 pound, spaghetti; 1 tablespoon, grated lemon zest

4.0

(1)

www.americastestkitchen.com

Your recipes

Servings: 5

Author : Cook's Illustrated

Ingredients

Remove All · Remove Spices · Remove Staples

1¼ cups blanched and peeled, fava beans, divided½ cup plus 1½ teaspoons, fresh dill, divided½ cup, slivered almonds¼ cup plus 2 tablespoons, extra-virgin olive oil¼ cup, grated Pecorino Romano cheese½ teaspoon, table salt, plus salt for cooking pasta1 pound, spaghetti1 tablespoon, grated lemon zest

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Transfer one-third of beans to small bowl. Add remaining beans to food processor along with ½ cup dill, almonds, oil, Pecorino, and salt. Process until combined, about 1 minute, scraping down sides of bowl halfway through processing (pesto will be quite thick and not completely smooth). Transfer pesto to large bowl.

Step 2

Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 2 cups cooking water, then drain pasta.

Step 3

Add lemon zest and 1½ cups cooking water to pesto and whisk until combined. Add pasta and reserved beans and toss until pasta is coated in creamy, lightly thickened sauce, 1 to 2 minutes, adjusting consistency with remaining cooking water as needed. Sprinkle with remaining 1½ teaspoons dill and season with salt to taste. Serve immediately.