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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 & Prosciutto, Spring Mac 'n Cheese and Spaghetti Primavera with Saffron.
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.