Food

Tip

Serve any extra pesto on crostini as an appetizer.

Zucchini Linguine with Fava Bean Pesto and Grilled Shrimp

goop

Make this dish in early spring when fava beans are tender and abundant.

Serves 2

For the pesto:

1 pound fresh fava beans, shelled

1 large handful each mint and basil, roughly chopped

1 small garlic clove, sliced

zest and juice of 1 lemon

½ cup olive oil

salt & pepper

½ cup grated pecorino

 

To serve:

10 shrimp, peeled and deveined

1 tablespoon olive oil

salt and pepper

1 pinch chili flakes

2 small zucchini, spiralized

1. First make the pesto. Put fava beans, mint, basil, garlic clove, lemon zest, lemon juice, and olive oil in the bowl of a food processor. Season with a generous pinch of salt and a few grinds of black pepper and blend for about one minute, adding more oil as necessary to keep the mixture moving. Stir in grated pecorino and adjust seasoning if necessary.

2. Meanwhile, heat a grill pan over medium high heat. Toss the shrimp with olive oil, salt, pepper, and chili flakes and grill until nicely browned and cooked through (2-3 minutes per side).

3. In a large bowl, toss the zucchini noodles with ½ cup fava bean pesto; divide the dressed noodles between two plates and top with grilled shrimp.

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