Cherry tomatoes, medium sweet tomatoes, or other tomatoes
Salt and pepper
☆ Tabasco or mayonnaise (optional)
1/4 teaspoon or more
★ Extra virgin olive oil
★ Pine nuts, cashew nuts and walnuts
★ Parmigiano Reggiano
■ Make the basil pesto. Put the basil and garlic in a food processor and process until combined. Add the ★ ingredients and process until it becomes a smooth sauce.
Cook the fava beans by boiling in a plenty of salted water, or by microwaving them. ＊ I'll explain how to microwave them in Steps 3-5.
Using your hands, make a small opening in middle of the seam of each of the fava beans. ＊Be sure to do this, or the beans inside will explode in the microwave.
Line up the fava beans in a circle on the edge of the microwave turntable. (See photo.)
Microwave for 2 minutes 30 seconds at 600 W.
＊ Adjust the cooking time according to your microwave and the size of the beans.
Cut the avocado and tomatoes into bite-sized pieces and put them in a bowl with the cooked fava beans.
You can peel the thin skins on the fava beans, or leave them on, according to your preference. ＊ This time I just peeled the bigger, harder beans.
Add salt, pepper and lemon juice to the bowl in Step 6 and lightly mix. Add 2-3 teaspoons of the ■ basil pesto made in Step 1, and it's done.
◆ Add a bit of tabasco or mayonnaise, if you like. Yellow cherry tomatoes make it even more colorful. ◆
◆ I recommend using good quality salt for the ■ basil pesto. Put the leftovers in a ziplock freezer bag and store in the freezer ◆
Story Behind this Recipe
For nearly 50 years, I believed that fava beans had to be boiled in salted water, but since I had cooked corn on the cob successfully in the microwave, I decided to give fava beans a try, too. They turned out really well, and now I'm hooked on this way of cooking them. This is a dish where I mixed these beans with homemade basil pesto.
I cooked these fava beans in the microwave, but of course you can boil them, instead. Use a few more cashew nuts than the other nuts for the basil pesto. Adjust the amount of salt according to the type of salt you use. This recipe is very easy if you use store-bought basil pesto.