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Fava Beans with Pesto and Cavatappi

Photo: Randy Mayor; Styling: Jan Gautro
Yield 8 servings (serving size: about 1 1/4 cups pasta and 1 tablespoon cheese)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.