Broad beans pesto
This broad bean pesto works wonderfully as hummus/dip and as a pasta sauce. It is creamy, fresh and so easy to make. A delicious blend of broad beans, almond, mint, Parmigiano Reggiano, lemon, ricotta cheese, and olive oil. To finish the goodness, sprinkle on top some crunchy Parma ham.
Servings: 4 people
Calories: 330kcal
Equipment
- 1 Medium oven tray
- Baking paper
- 1 Medium saucepan
- 1 Strainer
- 2 Medium Bowl
- 1 Blender
Ingredients
Broad beans pesto; total 400gr
- 240 gr broad or fava beans without the outer poded plus the one you need to serve as decorations
- 1 garlic clove
- 1 teaspoon Maldon salt
- 40 gr Parmigiano Reggiano
- 140 gr ricotta cheese
- 5 gr grated peel of unwaxed lemon
- 60 gr almond with skin
- 10 mint leaves washed and dried
- 2 tablespoon olive oil extra virgin
- 60 gr Parma ham or Prosciutto
To decorate as hummus/dip optional
- 5 mint leaves
- 10 almond chopped and toasted
- 1 teaspoon olive oil
- 10 broad or fava beans podded cooked and removed the skin
To serve as pasta sauce
- 360 gr pasta
- 360 gr broad beans pesto
- 6 tablespoon pasta water
To decorate the pasta/optional
- 38 broad or fava beans podded cooked and removed the skin
- 20 gr Parmigiano Reggiano grated
Instructions
Broad beans pesto
- Preheat the oven to 200°C fan, 220°C conventional,7 Gas mark, 392°F.
- Lay a baking tray with baking paper, place the almond and let them toast in the oven for 10 minutes. Once ready set them aside to cool down.
- On the same baking tray lay down the slices of Parma ham and cook them for 10 minutes until are golden crispy. Remove the slices from the oven and set them aside. Once they cooled off, break them with your hands into chunks.
- Bring the water to boiling in a medium saucepan. Once the water is boiling, drop the broad beans in it and let them cook for 4 minutes.
- Prepare a medium bowl with plenty of cold water and set aside. Drain the broad beans with a strainer and rinse them under cold water for few times. To finish tip the broad beans into the bowl with cold water. This will help broad beans to maintain their vibrant color. Don’t throw the cooking water from the broad beans, it can be used to cook the pasta. This way the pasta will have more flavor.
- Remove the skin from the broad beans with your hands by making a scratch on the tip and then squeeze each pod. Pop the bright green beans into a bowl and set aside. Throw the skin.
- Optional, set aside the broad beans you will use to decorate the pasta or the hummus.
- Add the broad beans, garlic, lemon peel, olive oil, Parmigiano Reggiano, salt, mint leaves, ricotta cheese, and almonds cooled off into a blender. Keep in mind that the almonds must be cold otherwise the color of the pesto will darken up because of the heat.
- Blitz for a couple of times and stop once it is all blended. Scrape down the sides of the blender if you still see chunky pieces and blend again until combined. Tip the pesto into a bowl and serve as desired.
To serve as hummus/dip - optional
- Transfer the pesto into a bowl, using the back of a large spoon to create a swirl in the center. Before serving, garnish with some crunchy Parma ham, mint leaves, chopped almonds, and broad beans. To finish, drizzle extra virgin olive oil and serve immediately.
To serve as pasta sauce - optional
- Bring the same water where the broad beans were cooked to boil, you might need to add more water if not enough. Once boiling, add some coarse salt and the pasta.
- Cook the pasta al dente. Set aside a glass of pasta water when you are about to drain the pasta. Tip the pesto into a medium bowl and add 6 tablespoon of pasta water to cream it up. Add the drained pasta into the bowl with the pesto and combine.
- Plate the pasta for every person and garnish it with crispy Parma ham, and broad beans. To finish, sprinkle some grated Parmigiano Reggiano over the pasta and serve immediately.
Notes
Where do I find broad or fava beans?
The broad or fava beans can be found in any vegetable stall or food market. Alternatively, you can use the frozen ones that are largely available in the stores. In case you are using the frozen broad beans, let me cook for 5 minutes in boiling water.
Is edamame the same as broad beans?
The edamame looks alike in shape and color to the broad beans but they are not the same. The edamame is a young green soybean pod. As the looks might be alike the taste is completely different, I would not recommend swapping the edamame with the broad beans.
Can you use broad beans without double podding?
Yes, you might. However, the skin of the broad beans makes them bitter. For this reason, I suggest you remove the skin from them.
How long will the broad bean pesto last?
Store the pesto in an airtight container in the fridge for 4 days. Also, it can be frozen for up to 2 months.
Broad bean pesto, Broad benas hummus, Fava beans hummus, Fava beans pesto
