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Pasta with fava bean pesto

May 07, 2021
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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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