This super simple pasta dish makes broad beans (aka fava beans) the star! They are blended into a chunky creamy pesto style sauce full of lemon, garlic and basil flavor and tossed with pasta for a simple summery dinner you will love!

This recipe was originally published in 2014, but was updated in 2025 with new photos and some minor changes to the recipe.

Sometimes we stretch the limits of what can be called “pesto” around here, and today is one of those days. We are making a chunky creamy pesto out of broad beans (also known as fava beans) and it is unconventional but delightful. If you’ve ever tried and loved avocado pesto, then I think you will get along fine with this one – we are in similar territory.

The texture of this pesto is just so fun! Rather than being silky and saucy like a more traditional basil pesto, it is chunky and creamy and full bodied. The pesto doesn’t include any cheese (it’s all about the lemony garlicky flavor), but I love to add some grated pecorino to the top, which adds to the texture and makes the salty cheesy flavor more of a feature than if it were blended into the pesto. You can just leave out the cheese and keep it vegan if you wish!

Do I need to double pod my beans?

When you remove the beans from their pods, they are in a pale green skin which you can cook them in OR you can actually remove the pale green skin, discard that and only eat the creamy bright green flesh within it. The latter is called “double podding”.

For the purposes of this recipe, I have chosen NOT to double pod. I keep them in their skins and just lean into the extra chunky texture. But I don’t feel strongly that you shouldn’t – if you have the time, go for it. You will get a more luscious texture and a brighter green color.

Note that if you choose to double pod, you would also need more beans to start from since so much of their volume will be discarded. Measure AFTER you’ve removed the skins.

Ingredient Notes & Tips

Pine nuts are my favorite in this recipe and they bring a lovely rich flavor, but if you want to swap in another nut feel free. Pistachios could be great!
I go for one large garlic clove but I suggest you taste test and see if you want any more once the pesto is done. You want it a tiny bit too garlicky out of the blender, since the flavor will be less concentrated once it is tossed with pasta.
If you are adding cheese, you want a strongly flavored salty hard cheese. Pecorino is ideal – but something like manchego, parmesan or a hard goat cheese will also work well. With European and artisan cheeses you do need to check to make sure your cheese does not contain animal rennet if you want to keep this dish vegetarian friendly. In the UK you can find plenty of options with the “V” sign. Tesco has a vegetarian pecorino which my personal favorite. In the US, you can often find US made (non-DOP) versions of these cheeses which don’t use animal rennet.

Serving Suggestions

A big bowl of pesto pasta (especially this one full of extra plant power) doesn’t always need anything else to be a satisfying meal, but these toppings and/or mix-ins would be excellent if you have the time and ingredients:

Adding some additional broad / fava beans in with the pasta while its cooking (or frozen peas or corn) is an easy way to get some extra veggies in the bowl.
Mix in some roasted portobello mushroom slices, peppers, green beans, zucchini, pretty much any summer vegetable you can think of!
Fried or grilled halloumi for extra protein.
Roasted heirloom tomatoes would be a great topping.
Serve an Italian Salad or this (much easier) Chickpea Salad on the side.