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Fava Beans with Pesto and Cavatappi

 
Fava Beans with Pesto and Cavatappi
Image © My Recipes
 
One serving costs about $0.88

$0.88 per serving

282 people like this recipe

282 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

spoonacular Score:92%

Spoonacular Score: 92%

 

The recipe Fava Beans with Pesto and Cavatappi can be made in around approximately 45 minutes. This recipe makes 8 servings with 360 calories, 15g of protein, and 8g of fat each. For 88 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It is brought to you by My Recipes. This recipe is liked by 281 foodies and cooks. If you have pepper, extravirgin olive oil, salt, and a few other ingredients on hand, you can make it. With a spoonacular score of 0%, this dish is improvable. Similar recipes include Fava Beans with Pesto and Cavatappi, Chicken-Pesto Cavatappi with Parmesan, and Cavatappi with Arugula Pesto and Cherry Tomatoes.

Ingredients

Servings:
3 cups
3 cups fava beans
fava beans
1 oz
1 oz fresh basil leaves
fresh basil leaves
0.25 cups
0.25 cups fresh mint
fresh mint
2 Tbsps
2 Tbsps fresh lemon juice
fresh lemon juice
1 tsp
1 tsp salt
salt
0.25 tsps
0.25 tsps black pepper
black pepper
1
1  garlic clove
garlic clove
3 Tbsps
3 Tbsps extravirgin olive oil
extravirgin olive oil
1 lb
1 lb cavatappi pasta
cavatappi pasta
0.5 cups
0.5 cups grape tomatoes
grape tomatoes
2 oz
2 oz fresh parmesan cheese
fresh parmesan cheese
3 cups fava beans
3 cups
fava beans
1 oz fresh basil leaves
1 oz
fresh basil leaves
0.25 cups fresh mint
0.25 cups
fresh mint
2 Tbsps fresh lemon juice
2 Tbsps
fresh lemon juice
1 tsp salt
1 tsp
salt
0.25 tsps black pepper
0.25 tsps
black pepper
1  garlic clove
1
garlic clove
3 Tbsps extravirgin olive oil
3 Tbsps
extravirgin olive oil
1 lb cavatappi pasta
1 lb
cavatappi pasta
0.5 cups grape tomatoes
0.5 cups
grape tomatoes
2 oz fresh parmesan cheese
2 oz
fresh parmesan cheese

Equipment

food processor
food processor
bowl
bowl
food processor
food processor
bowl
bowl


Instructions

Read the detailed instructions on My Recipes

Price Breakdown

Cost per Serving: $0.88
Ingredient
3 cups fava beans
1 ounce fresh basil leaves
1/4 cup fresh mint
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
1 garlic clove
3 tablespoons extravirgin olive oil
1 pound cavatappi pasta
1/2 cup grape tomatoes
2 ounces fresh parmesan cheese
Price
$1.04
$1.11
$0.26
$0.20
$0.01
$0.07
$0.50
$1.62
$1.01
$1.19
$7.03

Tips

Health Tips

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Beans freeze well, so don't throw out your leftovers!

Disclaimer

Nutritional Information

Quickview
359 Calories
15g Protein
8g Total Fat
56g Carbs
29% Health Score
Limit These
Calories
359
18%

Fat
8g
13%

  Saturated Fat
2g
13%

Carbohydrates
56g
19%

  Sugar
3g
3%

Cholesterol
4mg
2%

Sodium
412mg
18%

Get Enough Of These
Protein
15g
30%

Selenium
39µg
56%

Manganese
0.87mg
44%

Phosphorus
242mg
24%

Fiber
5g
22%

Folate
83µg
21%

Vitamin K
20µg
20%

Copper
0.36mg
18%

Magnesium
65mg
16%

Calcium
130mg
13%

Zinc
1mg
11%

Iron
2mg
11%

Potassium
350mg
10%

Vitamin B1
0.12mg
8%

Vitamin A
389IU
8%

Vitamin B3
1mg
8%

Vitamin B6
0.15mg
8%

Vitamin B2
0.12mg
7%

Vitamin E
0.93mg
6%

Vitamin C
4mg
5%

Vitamin B5
0.41mg
4%

Vitamin B12
0.09µg
1%

covered percent of daily need

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