Fava Beans with Pesto and Cavatappi

Pasta is a dry ingredient that becomes water-rich when cooked. This vegetarian main dish shows off summer-fresh fava beans. If you can't find them, substitute fresh lima beans or even thawed frozen edamame.

Water tally: 3.9 ounces.

Yield: 8 servings (serving size: about 1 1/4 cups pasta and 1 tablespoon cheese)

Ingredients

• 2  pounds  unshelled fava beans (about 3 cups shelled)
• 1  cup  fresh basil leaves (about 1 ounce)
• 1/4  cup  chopped fresh mint
• 2  tablespoons  fresh lemon juice
• 1  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  garlic clove, minced
• 3  tablespoons  extravirgin olive oil
• 1  pound  uncooked cavatappi pasta
• 1/2  cup  grape tomatoes, halved
• 1/2  cup  (2 ounces) grated fresh Parmesan cheese

Preparation

1. Remove beans from pods; discard pods. Cook beans in boiling water 1 minute. Drain and rinse with cold water; drain. Remove outer skins from beans; discard skins.

2. Combine basil and next 5 ingredients (through garlic) in a food processor; process until smooth. With processor on, slowly pour oil through food chute, and process until well blended.

3. Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and basil mixture in a large bowl, tossing to coat. Add beans and tomatoes, tossing to combine. Sprinkle with Parmesan cheese.

Nutritional Information

Calories:

335 (24% from fat)

Fat:

8.9g (sat 1.9g,mono 4.7g,poly 1.5g)

Protein:

17.3g

Carbohydrate:

51.9g

Fiber:

2.7g

Cholesterol:

46mg

Iron:

4.1mg

Sodium:

411mg

Calcium:

116mg