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.
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.
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.
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.
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Good recipe for a basic pesto. I used edamame because I could not find fava beans and it seemed like a perfectly good substitution. I also doubled the pesto because I bought too much basil. In the end I added all of the extra pesto and tossed in some extra Parmesan. Not sure if it still qualified as "light" but it was probably much better than the original which seemed a tad under-flavored due to the low ratio of pesto-to-pasta. Served with a simple side salad of baby spinach and lemon garlic vinaigrette.