Lunch: Fava Beans with Pesto and Cavatappi Recipe | MyRecipes
Recipe by Alison Ashton 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.
This recipe includes fertility superfoods such as:
Health and fertility benefits of Fava Beans with Pesto and Cavatappi Recipe | MyRecipes
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
Ingredients
2 pounds unshelled fava beans (about 3 cups shelled)
1 cup fresh basil leaves (about 1 ounce)
1/4 cup chopped fresh mint
2 tablespoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
3 tablespoons extravirgin olive oil
1 pound uncooked cavatappi pasta
1/2 cup grape tomatoes, halved
1/2 cup (2 ounces) grated fresh Parmesan cheese
Instructions
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.
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.
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.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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