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Pasta with fava bean pesto

Pasta with fava bean pesto

Today we prepare pasta with a special pesto, fava bean pesto, enriched with basil and mint leaves! In short, a real delight, and also healthy, since the recipe is a precious source of antioxidant and anti-inflammatory substances, fibers, vitamins and mineral salts. In addition, fresh fava beans contain levodopa, which is a precursor of dopamine, which in turn is a neurotransmitter that plays an indispensable role in movement and sleep regulation mechanisms.


320 grams of whole grain spelt pasta
150 grams of shelled fava beans
20 basil leaves
3 peppermint leaves
2 tablespoons of dry fruit (cashew nuts, almonds and pine nuts)
1/2 clove of garlic (optional)
8 dry tomatoes under oil
Extra virgin olive oil
Sea salt
Drain the dried tomatoes and cut them into pieces, keep aside. Blanch the shelled fava beans for a couple of minutes in boiling water. Drain the fava beans, let them cool down and remove the outer skin. Blend the fava beans with the dried fruit, half a clove of garlic, basil, mint and a few grains of coarse salt. Pour the mixture into a small bowl and add as much extra virgin olive oil as you need to obtain a creamy consistency. Boil the pasta and drain it al dente. Season the pasta with the fava bean pesto and distribute the chopped dried tomatoes. Serve with whole basil leaves.
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