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Epicurious

Fava Beans with Arugula Pesto

Ingredients

Preparation

  1. Boil 2 cups shelled fresh fava beans (about 2 1/2 pounds in pods) 2 to 3 minutes; plunge into an ice-water bath. Slip off the skins. Process 1 medium bunch arugula (6 ounces), 1/4 cup extra-virgin olive oil, 1/4 cup grated Pecorino Romano cheese, 1 tablespoon fresh lemon juice, and 1/2 teaspoon coarse salt in a food processor until smooth. Toss with the beans; season with freshly ground pepper. Spoon onto 6 to 8 slices classic bruschetta. Top with Pecorino shavings. Drizzle with olive oil.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSauceDipCondimentFava BeanBean and LegumeVegetableArugulaLeafy GreensPecorinoCheeseDairyMainDinnerNut FreeVegetarianGluten FreeMake AheadSimmerFood ProcessorBlenderSpringCookbooks
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