Fava Beans & Cashew Cream Pasta +12M

I’m always looking for pasta sauces loaded with nutrients like this fava beans and cashew one as my kids will say “yes” to pasta anytime, anyway 😉

Fava beans (aka broad beans) are finally back in season: their bright green and tender texture definitely recalls Spring! Those large flat beans are a concentrate of good nutrients (thiamin, vitamin K, vitamin B-6, potassium, copper, selenium, zinc and magnesium) and a lovely source of lean protein and iron. They have a delicate sweet background flavor and for this reason easily liked by kids.

I paired the fava beans with cashews, a buttery sweet nut, packed with vitamins, minerals and antioxidants. The combo results in a complete and healthy meal for your kids: protein, good fats, vitamins, all in one bite!

I would suggest this recipe for toddlers, starting from 12 months of age, using a small shape of pasta, toddler bite size.

That being said, the recipe will be easily appreciated by the whole family!!

You can start soaking the cashews in cool water overnight. They will absorb some of the water, get soft and become pale brown. Drain the cashews and set them apart.

Shelling fava beans is a two-step process. First, you take the beans out of their pod. That’s the fun part where you can involve your kids 🙂

Second, remove the skin layer from the beans simply pinching the skin with your nail. It will come out easily.

Blanch the beans in boiling water for 2/3 min. Drain and set apart.

In a food processor add the soft cashews, lemon zest, a squeeze of lemon juice, fresh garlic, half of the fava beans, Extra Virgin Olive Oil, water and grated parmesan cheese. You can also add a pinch of salt for older kids or adults. Blend one minute to obtain a smooth cream.

It’s time to cook the pasta. Add one tablespoon of sea salt to a pot filled with boiling water. Add the pasta and cook following the cooking time on the package. Before draining the pasta, reserve one cup of the boiling water.

In a large bowl combine the pasta with the remaining fava beans, few generous tablespoons of the cashew pesto, a nice handful of parmesan (or Pecorino) cheese and few leaves of fresh mint. Use the boiling pasta water to thin your sauce. Serve warm!

You can store the fava beans and cashew cream leftovers in an air tight container in the refrigerator for 2 days or freeze it for up to 3 months.

Enjoy!!