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Fava Bean Pistachio Pesto Pasta [Food Processor Attachment]
Use any kind of noodle you want, short or long, in this fresh, spring twist on classic basil pesto.
This is for the Food Processor Attachment only
Ingredients
- 1 cup (30 g) fresh basil leaves, packed
- 2 cups (275 g) fava beans, shelled, blanched, and peeled
- 4 (12 g) garlic cloves, peeled and crushed
- ½ cup (12 g) fresh parsley leaves, packed
- ½ cup (70 g) pistachios, lightly toasted
- ½ teaspoon kosher salt, optional
- ¾ cup (180 ml) extra virgin olive oil, divided
- ¼ teaspoon red pepper flakes, optional
- ½ pound (227 g) whole wheat pasta [or any pasta]
- 1 cup (125 g) grated parmesan cheese
- 1 Tablespoon unsalted butter, optional
- 1 teaspoon lemon zest, for garnish
- mint for garnish
Directions
- Bring a large pot of salted water to boil over high heat. Set up a bowl of ice water. Submerge the basil leaves in the boiling water and immediately scoop them out and drop them into the ice water. This blanch helps set the bright green color. Pull the basil out and dry well with paper towels.
- Fit the Food Processor with the Multi-Use Blade.
- Place the blanched basil, half the fava beans, 1 garlic clove, parsley, pistachios, and salt (if using) into the Vitamix container and secure the lid. Pulse the mixture 5–6 times or until evenly chopped. Through the Small Food Chute opening with the motor running, pour in 1/2 cup of the extra virgin olive oil, stopping once just combined.
- Heat 1/4 cup of extra virgin olive oil in a large skillet over medium heat. Add the remaining 3 garlic cloves and red pepper flakes (if using). Cook, stirring constantly, until fragrant and lightly toasted, 3 to 5 minutes. Pull pan off the heat.
- Add pasta to the pot of boiling water and cook until al dente (just short of fully cooked), or 1–2 minutes short of the time listed on the package).Reserve 2 cups of pasta cooking water and drain pasta.
- Place the skillet with the garlic, oil, and pepper flakes back over medium heat. Transfer the pesto from the Food Processor Attachment to the skillet and cook, stirring constantly, for about 30 seconds. Add 1 cup of the pasta water, the pasta, grated parmesan, the remaining fava beans, and butter (if using). Toss thoroughly. Adjust the consistency with more pasta water if needed to make a creamy sauce.
- Serve immediately and garnish with fresh lemon zest and mint leaves.
- Nutrition Note:This recipe beautifully demonstrates how a variety of plant forward ingredients can create delicious flavors without relying on excess salt and fat. Fava beans are a nutritious legume, rich in protein, fiber, vitamins like folate and vitamin K, and minerals such as iron and magnesium. Pistachios are a nutrient-dense nut, packed with protein, healthy fats, fiber, vitamins like B6 and E, and minerals such as potassium and magnesium. This recipe also boasts 11 grams of plant protein per serving.
Chef's Notes
- To make this dish vegan, simply substitute the grated parmesan for Vegan Parmesan and do not use the optional tablespoon of butter.
- To prepare fresh fava beans:1. To shell the beans, break open each pod by tearing off the end and pulling the string-like seam down. Slide your finger along the seam to open the pod, or twist the pod & use your thumb to open it.2. Bring a pot of salted water to boil. Drop the shelled beans into the water and cook for 1 minute to blanch them. Drain the beans & shock them in a bowl of ice water until cool.3. Peel the thick skin that surrounds each bean by squeezing it, using your thumbnail to break open the skin & push the bean out.