Springtime Fava Bean & Pistachio Pesto Pasta

1. Prepare the Fava Beans

Shell the fava beans and blanch them briefly in boiling water. Immediately transfer the beans to a bowl of ice water to halt the cooking process. Once cooled, peel the beans and set them aside. Reserve the boiling water for later use.

2. Blanch Basil and Garlic

Blanch the basil leaves quickly in the same boiling water, then plunge them into ice water. Do the same for two of the garlic cloves, blanching them for about a minute before cooling them in ice water. Once cool, blot dry with paper towels.

3. Prepare the Pesto

In a food processor, add the blanched garlic, basil, parsley leaves, pistachios, half of the fava beans, and ½ teaspoon of kosher salt. Pulse until a coarse puree forms. With the motor running, drizzle in ½ cup of olive oil to bring the pesto together.

4. Cook Garlic and Chile Flakes

In a large skillet, heat ¼ cup of olive oil over medium heat. Add the remaining two garlic cloves and the dried chile flakes, cooking until the garlic is lightly toasted, about 3 to 5 minutes.

5. Cook the Pasta

Cook the pasta in salted boiling water until al dente. Before draining, reserve a cup of the pasta water.

6. Combine Pasta and Pesto

Return the pasta pot to the stove and heat the prepared pesto over medium heat. Add ½ cup of reserved pasta water to the pesto, stirring to combine. Toss in the cooked pasta, Parmigiano-Reggiano cheese, the remaining fava beans, and the butter. Toss everything together until the pasta is evenly coated. Add more pasta water if needed to reach desired consistency.

7. Season and Serve

Season the pasta with additional kosher salt, freshly ground black pepper, and a pinch of chile flakes to taste. Serve in bowls, topped with mint leaves and a drizzle of extra-virgin olive oil. Finish with a sprinkle of Parmigiano-Reggiano.