Gemelli Pasta with Fava Bean Pesto and Broccoli Raab

• 12 ounces, weight Uncooked Gemelli Pasta
• 1 cup Cooked, Peeled Fava Beans
• 1 clove Garlic, Roughly Chopped
• 1 cup Fresh Parsley
• 1 sprig Fresh Oregano
• 1 dash Parmesan Cheese
• 2 pinches Salt
• 2 pinches Ground Black Pepper
• 2 dashes Extra Virgin Olive Oil
• 6 cups Broccoli Raab, Cut Into Thin Strips

1. First, cook the pasta according to package instructions for al dente.
2. Meanwhile, put the cooked fava beans, garlic, parsley, oregano, Parmesan, one pinch each of salt and pepper, and one dash of olive oil into your food processor.
3. Puree until the mixture is the texture of pesto.
4. Set aside.
5. Add the broccoli raab, one pinch each of salt and pepper and one dash of olive oil to a skillet over high heat.
6. Cook the raab until it has wilted, about two minutes.
7. Turn off the heat.
8. Mix in the fava bean pesto and combine thoroughly.
9. When its done, drain the pasta and add the pasta to the skillet with the fava bean pesto and raab.
10. Toss and fold the pasta and the pesto-raab mixture so as to cover all of the noodles evenly.
11. Enjoy!

pasta, beans, clove garlic, parsley, oregano, parmesan cheese, salt, ground black pepper, dashes, broccoli

Taken from tastykitchen.com/recipes/main-courses/gemelli-pasta-with-fava-bean-pesto-and-broccoli-raab/ (may not work)