Fava-Bean Pasta Salad with Garlic-Scape Pesto

By Carolben

Ingredients

• 1 c. coarsely chopped garlic scapes
• 0.66 c. shredded Parmesan
• 0.50 c. shelled pistachios
• 1 tsp. salt
• 1 tsp. freshly ground pepper
• 0.50 c. olive oil
• 2 lb. fava beans
• 1 lb. gemelli
• 6 oz. crumbled feta

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.