Have you read our exclusive interview with the blogging duo Gnambox yet? We’ve got a recipe to match! Riccardo and Stefano show us how to use the Falcon prep set in pigeon grey with wholemeal spaghetti in the kitchen, we also love to use spelt spaghetti or if we’re being really healthy then we’ll use courgetti! Check out the perfect Summer inspired recipe for Spaghetti with fava beans and mint pesto here…
Spaghetti with fava and mint pesto, Serves 4
350 g wholemeal spaghetti
250 g shelled fresh fava beans / about 1 kg in a pod
75 g pecorino cheese
1 small garlic clove (optional)
fresh mint leaves
extra virgin olive oil
Transfer 200 grams of fresh fava beans with garlic into a food processor, add pecorino cheese which has been cut in to small cubes, mint leaves and a pinch of salt. Process to a coarse paste. Add plenty of oil and season with salt and pepper then pulse a few times until creamy.
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve ½ cup cooking water, then drain pasta.
In a warmed serving bowl, mix pesto with enough reserved cooking water to form a thin sauce. Add pasta, the rest of the fava beans, and toss well with oil to combine.
Before serving garnish with mint, and sprinkle with cheese.