{Vegalicious} Macaroni with Asparagus, Broad Beans and Rocket Pesto

Broad beans, also known as fava beans are an amazingly healthy bean, very tasty, and easy to grow. They are one of the early crops to plant out, as they don’t mind cooler weather, and in fact you’ll have fewer aphids if you do start them early.

Broad beans have special enzymes that help with the brain activities of memory, energy and sex drive. They are low in calories and in fat, with no cholesterol. They’re also high in protein, iron, and fiber, and are good

sources of vitamin C, vitamin A, and potassium. There are many different varieties. Some with white beans and others which are usually dried are brown in color. We have 2 varieties grown in our garden. One called “Longpod” and the other is called “Three times white”.

Broad beans take a bit of work to prepare, but they are really worth the effort, and I see the work getting them out of the pods, and later out of the skins as a sort of meditation. One should keep in mind that 1 kilo (2.4 pounds) of pods will bring about 1 cup of beans after they’ve been skinned. In some countries, the beans are eaten with the outer skin, however most people there don’t enjoy them as much. It is worth the effort of the final step, removing them from the skins. Fava beans are great as salads, soups, main meals and also as spreads for rolls.

Serving Size: 4

Ingredients:

• 300 grams macaroni
• 200 grams fava beans
• 500 grams green asparagus, cleaned and sliced in bite sized pieces
• 50 grams rocket (arugula or rucola)
• 200 g spinach, blanched
• 10 basil leaves
• 1 tablespoon pine nuts
• 2 tablespoons vegan Parmesan cheese
• salt and pepper
• 100 ml olive oil

Directions:

1. Blanch the fava beans in boiling water and remove the hard outer skins.
2. Clean and slice the asparagus.
3. Place the asparagus in boiling salted water with a bit of olive oil and cook until al dente (10-15 minutes).
4. In a food processor, place the rocket, spinach, basil, pine nuts, garlic and vegan Parmesan and start to whiz.
5. Add the oil and season with salt and pepper.
6. When the asparagus are done, remove from the water with a slotted spoon and set aside.
7. Put the fava beans in the same water and cook for 2-3 minutes.
8. Cook the macaroni in boiling salted water until tender.
9. Strain and place into a saucepan.
10. Add the asparagus and fava beans and rocket pesto and stir gently until the macaroni is nicely coated.