1 pound fresh spaghetti
1 cup mint pesto (recipe follows)
½ cup toasted pine nuts
1 cup fava beans, blanched
1 cup baby carrots, peeled and thinly sliced
Shaved Parmigiano Reggiano, for topping
Bring a large pot of salted water to a boil and add the spaghetti. Cook until al dente (3 – 4 minutes for fresh).
Quickly drain the pasta and return to the pot dripping wet. Toss with ½ the fava beans and carrots and the pesto.
Portion onto 4 plates, divide the remaining beans and carrots among the plates, top with the pine nuts and Parmigiano. Serve immediately.
Mint pesto
3 cups mint leaves
1 cup flat leaf parsley
3 garlic cloves, minced
1 teaspoon lemon zest
2 teaspoons lemon juice
2 teaspoons grated parmesan
½ cup extra virgin olive oil
Salt and black pepper to taste
Put the mint, parsley, garlic, lemon zest, lemon juice and parmesan into the bowl of a food processor and pulse. With the machine running add the olive oil in a stream. Scrape down the sides of the bowl and pulse once more. Add salt and pepper to taste. Use immediately or refrigerate overnight.
