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Zucchini Linguine with Fava Bean Pesto and Grilled Shrimp


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 clove garlic, sliced

zest and juice of 1 lemon

½ cup olive oil

salt and 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 1 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 to 3 minutes per side).

3. In a large bowl, toss the zucchini noodles with ½ cup fava bean pesto; divide the dressed noodles between 2 plates and top with grilled shrimp.