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- 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
- 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
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.