Since fava beans are an excellent source of fiber and protein, they have become another of my favorite foods. Thought to have originated in North Africa and spread to the the Mediterranean and Middle Eastern, they have become part of many different cuisines around the world. If you have trouble finding fava beans, look for broad beans, field beans and horse beans as they are different names.
Fava beans are often cooked then ground to form a tasty bean dip. The first step is to prepare the beans by soaking them overnight, boiling them until tender and finally removing the skins. I suppose the skins could be left on the beans when making the pesto but I prefer removing them for a smoother consistency.
In my Fava Bean Pesto recipe, I grind the beans with the spinach, arugula, garlic, Indian spices, and, of course, olive oil. I add a bit of parmesan cheese and lemon juice to balance the flavor.
To finish this recipe, I combine the pesto with pasta. Adding a bit of the water in which the pasta was cooked aids in forming a creamy sauce. I used high quality packaged spaghetti, but any pasta will be good. Using fusilli, penne or rotini which have nooks and crannies for the pesto to fill is an excellent choice.
I used half of the pesto with one pound of pasta. The rest can be used on sandwiches, as a dip or even frozen for future use.