Photo by: 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.
Cooking Light AUGUST 2008
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.
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.
Go to full version of
Fava Beans with Pesto and Cavatappi recipe
