|All packed up for lunches!|
I made a few modifications to the Fava Bean Pesto recipe. Instead of using it on bread as a sandwich, I used it as a sauce for spaghetti pasta. We ended up with an easy, healthy, and affordable meal!
- Add pesto to 1/2 pound of spaghetti (reserve 1/2 cup of pasta water)
- Omitted mint and added extra basil
- Used 1/2 cup of olive oil instead of 1 cup
- Didn't add in Parmesan cheese to the pesto (instead topped some on the finished pasta). This helped lighten the pasta without compromising flavor.
I served it with broiled, seasoned chicken and steamed green beans. We cooked two chicken breasts and sliced them into strips after they were cooked. Since fava beans are rich in protein and fiber you don't need much additional meat. The entire meal stretched to 5 meals. So I packed up the three portions for lunches!
To make all this happen on a busy weeknight. I used these make-ahead steps.
- Step 1: Shell fava beans and parboil. Let cool and it will be easier to remove from additional covering on the bean. I did this on the weekend.
- Step 2 - Night before: If using frozen chicken defrost two breasts in the refrigerator or in cold water. Process the pesto sauce. It will be thick.
- Step 3: Cook spaghetti and reserve 1/2 cup of pasta water to thin out pesto. Grill or broil chicken breasts. Stir in prepared fava bean pesto sauce to cooked pasta, adding reserved pasta water 1 tablespoon at a time until you have your desired consistency. Slice chicken breasts. Serve with grilled or steamed veggies or a green salad.
Enjoy! I will definitely make this again!