Tagliolini With Almond Pesto And Fava Beans

• 10 ounces tagliolini dry egg, or fettuccine, or fresh pasta from scratch
• 2 cloves garlic minced
• 1 tablespoon extra-virgin olive oil
• 1 cup fava beans shelled and peeled, or peas
• 1/4 cup ricotta cheese
• 1/2 cup basil leaves lightly-packed
• 1/4 cup chopped almonds
• 2 garlic cloves
• 3 tablespoons extra-virgin olive oil
• grated Parmesan to serve

1. Bring a large pot of well-salted water (it should taste like the ocean) to a boil. Cook the pasta until al dente, or according to the package instructions or fresh pasta recipe.
2. While the pasta is cooking, prepare the pesto. In a blender, combine the basil, almonds, 2 garlic cloves, and 3 tablespoons olive oil. Puree until the mixture comes together. Add more olive oil if needed for consistency.
3. In a saucepan large enough to hold all the pasta, saute the minced garlic in the 1 tablespoon olive oil until fragrant, about 30 seconds. Add the fava beans and cook them briefly to coat in oil. Remove from the heat and add the pesto, stirring to combine.
4. When the pasta has cooked to al dente, scoop out and reserve 1/3 cup pasta water, then drain. Transfer the pasta to the saucepan and add the reserved pasta water. Set the pan back over high heat, and quickly stir until the sauce is partly absorbed by the pasta. Stir in the ricotta. Serve immediately with grated Parmesan cheese.

egg, garlic, extravirgin olive oil, fava beans, ricotta cheese, basil, almonds, garlic, extravirgin olive oil

Taken from www.yummly.com/recipe/Tagliolini-with-Almond-Pesto-and-Fava-Beans-685780 (may not work)