I’ve been saving up this recipe for a month now, as I prepared to launch this blog. It’s taken me numerous false starts over many months to get here, but I was officially inspired to do something about it when my friend Julie started her own food blog, which I’ve adored. There may not be any favas left in the market this season, but they do exist right now in my mother’s garden in the San Francisco suburbs.
I helped her plant the garden in April. We worried first that the seeds had been washed away by harsh late spring rains. Then the youngsters suffered almost a week of warm weather with no water at all. We were convinced that they wouldn’t survive. But survive they did, and thrive even. Perhaps it’s the new soil. Or maybe the
The past few months have brought erratic weather to San Francisco. A week of 80-degree days in January, a rainy Memorial Day weekend, and many a fog-soaked spring morning. Yet spring vegetables were right on schedule, with fava beans, shelling peas, green garlic, and asparagus flooding the farmer’s markets in May. My sister first riffed on using favas as a base for pesto last spring, and I was inspired again when they appeared for $1/lb. at the Alemany farmer’s market in May.
Favas are a slippery legume that take some work to prepare. Honestly, they’re probably best made when you have an army of small children to help you shell. See, first you must shell the beans, then quickly boil them, then shell again to get to the creamy bean on the inside. But oh, is the time ever worth the reward. Especially when there’s a reward like this pesto waiting.
They’re best on a lazy Sunday afternoon, while evenings lengthen from spring to summer. We don’t have many wraparound porches and warm early summer evenings in San Francisco, but if we did, I’d spend my porch-sitting time shelling favas.
Fava bean, roasted garlic, and toasted walnut pesto
I’ve played with this recipe several times, and it turns out a little differently every time. I use the itty-bitty Cuisinart attachment for my stick blender to bring all the pieces together since I lack a real food processor. This gives my pesto a more rustic texture. Blending it more in your larger food processor of choice will produce a smoother, creamier sauce. I’ve used goat cheese here, but you could also use creme fraiche, mascarpone, or even ricotta if that’s what you happen to have in the fridge.
For the fava pesto:
- 2 lbs fava beans
- 2 oz. goat cheese
- 1 head of garlic, roasted
- 1 cup walnuts
- 3 tbsp. olive oil
- 3 tbsp. roasted walnut oil
- Salt to taste
- 1/2 lb. spaghetti
- 1 tbsp. butter
Prep the favas
Bring a pot of salted water to a boil. Remove favas from outer shell while water is coming to a boil. Dunk fava beans into the boiling water for 2-3 minutes, drain, and immediately dump them into an ice bath to stop the cooking. You don’t want to overcook them here. Slip the favas from their inner skins. This can be done either with the aid of fingernails or a paring knife. Ideally they will emerge from the water and their inner skins with a brilliant green hue. Reserve 1/2 cup of favas for garnish, and add the rest to the pesto.
Meanwhile, bring another pot of salted water to a boil for the spaghetti. Cook pasta until it’s al dente.
Make the pesto
Combine shelled and peeled favas in food processor with goat cheese, roasted garlic (I chop the top off the garlic, wrap it in foil, add a spot of olive oil, and pop it in the toaster oven for 40 minutes or so at 400 degrees), oils, 1/3 cup of the walnuts, and salt. Process until mostly smooth.
Toast remaining walnuts, either in a pan on the stovetop, or a tray in the toaster oven.
Put it all together
Combine cooked pasta, 1 tbsp butter, pesto, toasted walnuts, and reserved favas, and combine.
Or, use your fava pesto as a delicious spread for sandwiches, toast, or crackers. It’ll keep for up to a week or so in the fridge.