I used edamame, which made it really easy and very good! I also used only about 12 oz of pasta. Very light and tasty!
Fava Beans with Pesto and Cavatappi
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.
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- Calories: 335
- Calories from fat: 24%
- Fat: 8.9g
- Saturated fat: 1.9g
- Monounsaturated fat: 4.7g
- Polyunsaturated fat: 1.5g
- Protein: 17.3g
- Carbohydrate: 51.9g
- Fiber: 2.7g
- Cholesterol: 46mg
- Iron: 4.1mg
- Sodium: 411mg
- Calcium: 116mg
- 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.
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