Fava Beans With Pesto And Cavatappi

• 2 pounds unshelled fava beans (about 3 cups shelled)
• 1 cup fresh basil leaves (about 1 ounce)
• 1/4 cup chopped fresh mint
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 3 tablespoons extravirgin olive oil
• 1 pound uncooked cavatappi pasta
• 1/2 cup grape tomatoes, halved
• 1/2 cup (2 ounces) grated fresh Parmesan cheese

1. Remove beans from pods; discard pods. Cook beans in boiling water 1 minute. Drain and rinse with cold water; drain. Remove outer skins from beans; discard skins.
2. Combine basil and next 5 ingredients (through garlic) in a food processor; process until smooth. With processor on, slowly pour oil through food chute, and process until well blended.
3. Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and basil mixture in a large bowl, tossing to coat. Add beans and tomatoes, tossing to combine. Sprinkle with Parmesan cheese.
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fava beans, fresh basil, fresh mint, lemon juice, salt, freshly ground black pepper, garlic, extravirgin olive oil, cavatappi pasta, grape tomatoes, parmesan cheese

Taken from www.myrecipes.com/recipe/fava-beans-with-pesto-cavatappi (may not work)