Fava-Bean Pasta Salad with Garlic-Scape Pesto

Name: Fava-Bean Pasta Salad with Garlic-Scape Pesto
Prep time: 15 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 c. coarsely chopped garlic scapes (about 8); 2/3 c. shredded Parmesan; 1/2 c. shelled pistachios; 1 tsp. salt; 1 tsp. freshly ground pepper; 1/2 c. olive oil; 2 lb. fava beans, shelled; 1 lb. gemelli, cooked and drained; 6 oz. Crumbled feta

By Carrie PurcellPublished: Apr 10, 2014

1 Rating

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fava bean pasta salad with garlic scape pesto

Andrew Purcell

Yields:

6 serving(s)

Prep Time:

15 mins

Total Time:

30 mins

Cal/Serv:

749

Lighten up! Reduce Parmesan, pistachios, and olive oil each to 1/3 cup, add 1/4 cup water, and substitute in low-fat feta. Total savings? 110 calories and 12 fat grams per serving.

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Ingredients

1 cup coarsely chopped garlic scapes (about 8)
2/3 cup shredded Parmesan
1/2 cup shelled pistachios
1 tsp. salt
1 tsp. freshly ground pepper
1/2 cup olive oil
2 lb. fava beans, shelled
1 lb. gemelli, cooked and drained
6 oz. Crumbled feta

Directions

1. Step 1In the bowl of a food processor, combine garlic scapes, Parmesan, pistachios, salt, and pepper, and pulse to coarsely chop. While machine is running, gradually add oil until pesto is pureed but still a bit chunky. Set aside.
2. Step 2Bring a medium pot of water to a boil over high heat. Add fava beans and cook for 3 minutes. Drain and rinse beans with cold water. Remove the tough outer skin of each by pinching the outer skin to pop out the darker-green bean inside. Discard skins and place beans in a large bowl. Add pasta and feta, and then toss with pesto to coat. Serve at room temperature or after chilling.

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