Guest guest Posted October 30, 2008 Report Posted October 30, 2008 Fava Beans With Arugula Pesto Bruschetta Boil 2 cups shelled fresh fava beans 2 to 3 minutes, plunge into an ice water bath. Slip off skins. Process 1 medium bunch arugula (6 ounces), 1/4 cup olive oil, 1/4 cup grated Pecorino Romano cheese, 1 tablespoon fresh lemon juice, and 1/2 teaspoon coarse salt in a food processor until smooth. Toss with beans, season with freshly ground pepper. Spoon onto 6 to 8 slices of classic bruschetta. Top with Pecorino shavings. Drizzle with olive oil. Quote
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