Fava-Bean Pasta Salad with Garlic-Scape Pesto

By Wewah

Lighten up! Reduce Parmesan, pistachios, and olive oil each to 1/3 cup, add 1/4 cup water, and substitute in low-fat feta. Total savings? 110 calories and 12 fat grams per serving.

Ingredients

• 1 cup(s) (about 8) coarsely chopped garlic scapes
• 2/3 cup(s) shredded Parmesan
• 1/2 cup(s) shelled pistachios
• 1 teaspoon(s) salt
• 1 teaspoon(s) freshly ground pepper
• 1/2 cup(s) olive oil
• 2 pound(s) fava beans, shelled
• 1 pound(s) gemelli, cooked and drained
• 6 ounce(s) crumbled feta

Details

Servings 6
Preparation time 20mins
Cooking time 30mins
Adapted from countryliving.com

Preparation

Step 1

In the bowl of a food processor, combine garlic scapes, Parmesan, pistachios, salt, and pepper, and pulse to coarsely chop. While machine is running, gradually add oil until pesto is pureed but still a bit chunky. Set aside.

Bring a medium pot of water to a boil over high heat. Add fava beans and cook for 3 minutes. Drain and rinse beans with cold water. Remove the tough outer skin of each by pinching the outer skin to pop out the darker-green bean inside. Discard skins and place beans in a large bowl. Add pasta and feta, and then toss with pesto to coat. Serve at room temperature or after chilling.