Fava Beans with Pesto and Cavatappi

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Fava Beans with Pesto and Cavatappi Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Pasta is a dry ingredient that becomes water-rich when cooked. This vegetarian main dish shows off summer-fresh fava beans. If you can't find them, substitute fresh lima beans or even thawed frozen edamame.

Water tally: 3.9 ounces.

8 servings (serving size: about 1 1/4 cups pasta and 1 tablespoon cheese)


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2 pounds unshelled fava beans (about 3 cups shelled)
1 cup fresh basil leaves (about 1 ounce)
1/4 cup chopped fresh mint
2 tablespoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
3 tablespoons extravirgin olive oil
1 pound uncooked cavatappi pasta
1/2 cup grape tomatoes, halved
1/2 cup (2 ounces) grated fresh Parmesan cheese


1. Remove beans from pods; discard pods. Cook beans in boiling water 1 minute. Drain and rinse with cold water; drain. Remove outer skins from beans; discard skins.

2. Combine basil and next 5 ingredients (through garlic) in a food processor; process until smooth. With processor on, slowly pour oil through food chute, and process until well blended.

3. Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and basil mixture in a large bowl, tossing to coat. Add beans and tomatoes, tossing to combine. Sprinkle with Parmesan cheese.

Created date

July 2008

Nutritional Information

Calories 335
Caloriesfromfat 24 %
Fat 8.9 g
Satfat 1.9 g
Monofat 4.7 g
Polyfat 1.5 g
Protein 17.3 g
Carbohydrate 51.9 g
Fiber 2.7 g
Cholesterol 46 mg
Iron 4.1 mg
Sodium 411 mg
Calcium 116 mg