Skip to main content
Epicurious
Cookbooks

Fava Beans with Arugula Pesto

Ingredients

Preparation

  1. Boil 2 cups shelled fresh fava beans (about 2 1/2 pounds in pods) 2 to 3 minutes; plunge into an ice-water bath. Slip off the skins. Process 1 medium bunch arugula (6 ounces), 1/4 cup extra-virgin olive oil, 1/4 cup grated Pecorino Romano cheese, 1 tablespoon fresh lemon juice, and 1/2 teaspoon coarse salt in a food processor until smooth. Toss with the beans; season with freshly ground pepper. Spoon onto 6 to 8 slices classic bruschetta. Top with Pecorino shavings. Drizzle with olive oil.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSauceDipCondimentFava BeanBean and LegumeVegetableArugulaLeafy GreensPecorinoCheeseDairyMainDinnerNut FreeVegetarianGluten FreeMake AheadSimmerFood ProcessorBlenderSpringCookbooks
Read More
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Mango Chicken Summer Rolls
Rotisserie chicken makes quick work of these no-cook rolls with a spicy peanut sauce.
Plum Karpatka (Polish Cream Puff Cake)
With dramatic choux layers and fruit-rippled cream, it’s the drag queen of Polish desserts.
Morning Buns
Tender, buttery breakfast pastries with crisp caramelized edges, a fragrant cinnamon-orange filling, and a crackly sugar topping.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.