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1
Preheat the oven to 450-degrees F. Combine 4 minced garlic cloves, 3 tablespoons vegetable broth, 2 tablespoons olive oil and salt and black pepper, to taste, in a small personal blender.
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2
Blend until smooth.
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3
Mix the potatoes, fennel slices and garlic-mixture in a medium bowl.
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4
Transfer the potatoes to a baking sheet.
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5
Bake until tender and golden, about 30 minutes.
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6
Bring a medium pot of salted water to boil over medium heat.
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7
Add the shelled fava beans and cook for 3 minutes.
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8
Immediately transfer the cooked beans to a large bowl of ice water to cool.
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9
Using a slotted spoon, transfer the beans to a separate bowl.
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10
Add the spinach to the boiling water and cook for 1 minute.Transfer to the bowl of ice water to cool.
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11
Drain the spinach and squeeze out excess moisture.
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12
Transfer the spinach to a food processor and set aside.
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13
Peel the blanched fava beans.
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14
Each bean is encased in a tough outer-skin that needs to be removed.
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15
Add the basil, 2 minced garlic cloves, 1 tablespoon olive oil, 2 tablespoons vegetable broth and salt and black pepper to the food processor with the spinach.
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16
Process until smooth as possible and set the pesto aside.
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17
Heat 1 teaspoon of oil in a medium skillet over medium heat.
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18
Add the peeled fava beans and saute until golden, about 3 minutes.
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19
Add the roasted potatoes and pesto.
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20
Mix well to combine and cook to reheat the potatoes and pesto, about 3 minutes.
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21
Taste and adjust seasoning.
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22
Serve the potatoes and beans with lemon wedges.
