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Rach shares a pasta recipe for tagliatelle that celebrates spring with a seasonal pesto of fava beans and fresh herbs.

For more seasonal pasta ideas, check out her Spring Pasta with Peas, Asparagus & ProsciuttoSpring Mac 'n Cheese and Spaghetti Primavera with Saffron.


  • 2½ to 3 pounds fava beans in pods (2 cups shelled and peeled), OR substitute 2 cups shelled edamame  
  • ¾ cup shelled pistachios, such as Sicilian
  • Juice of 1 lemon or 2 limes
  • 1 cup packed basil
  • 1 cup packed flat-leaf parsley 
  • ½ cup packed mint leaves
  • Salt
  • ½ to 1 teaspoon red pepper flakes (if you like spicy food, use 1 teaspoon)
  • 1 large clove garlic (or 2 small), crushed
  • ½ to ⅔ cup grated Pecorino cheese (a couple handfuls)  
  • About ½ cup extra-virgin olive oil (EVOO)
  • 1 pound tagliatelle (or 500 grams)
  • Chopped garlic chives or chives, optional


Serves: 4


Bring a pot of water to a boil for pasta.

Shell the favas from pods and bring a smaller pot of water to a boil. Boil beans 3 minutes, drain and cold shock, then peel away jackets and place fava in small bowl.

Toast the nuts in small pan or moderately hot oven on a small baking sheet.  

To a food processor, add half the fava, ⅔ of the pistachios, the juice of lemon or limes, basil, parsley, mint, salt, red pepper, and garlic, then pulse to finely chop. Add cheese, pulse 3 to 4 times. Add EVOO and pulse 5 to 6 times more, and scrape into bowl.  

Salt boiling water and undercook pasta 1 minute from package directions, reserve 1 cup water, drain and return pasta to pot, add all the pesto and the whole beans and the water. Toss evenly to combine 1 full minute then taste check seasoning. Chop remaining nuts. Transfer pasta to serving dish and top with remaining nuts. Serve garnished with chives, if using.