Spaghetti with Fresh Pea Pesto and Fava Beans

It was delicious!

Spaghetti with Fresh Pea Pesto and Fava Beans –

Organic Seasonal Cookbook by Liz Franklin - pg. 63

Summer

Serves 4

Ingredients:

Pea Pesto:

3 cups fresh shelled peas

5 tbsp extra virgin olive oil

2 garlic cloves, crushed

3 ½ oz Parmesan Cheese, freshly grated, plus extra, shaved, for serving

2/3 cup blanched almonds, chopped

pinch of sugar

Spaghetti:

9 oz shelled fava beans

1 lb dried spaghetti

salt and pepper

Directions:

1. For the pesto, cook the peas in a saucepan of boiling water for 2-3 minutes, or until just tender. Drain and transfer to a blender or food processor. Add the oil, garlic, and Parmesan cheese and process to a coarse paste. Add the almonds and process again. Add the sugar and season to taste with salt and pepper. Set aside.
2. Blanch the fava beans in a saucepan of salted boiling water until just tender. Drain and let cool. Peel off the dull skins.
3. Cook the spaghetti in a large saucepan of lightly salted boiling water according to the package directions, or until al dente. Drain, then stir in the fava beans and toss with the pesto. Add a good coarse grinding of pepper and serve immediately with shavings of parmesan cheese.
   
   
   
   
   Yum,
   ~Birdie