Spinach Pesto With Fava Beans and Potatoes

1. 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.

2. 2

   Blend until smooth.

3. 3

   Mix the potatoes, fennel slices and garlic-mixture in a medium bowl.

4. 4

   Transfer the potatoes to a baking sheet.

5. 5

   Bake until tender and golden, about 30 minutes.

6. 6

   Bring a medium pot of salted water to boil over medium heat.

7. 7

   Add the shelled fava beans and cook for 3 minutes.

8. 8

   Immediately transfer the cooked beans to a large bowl of ice water to cool.

9. 9

   Using a slotted spoon, transfer the beans to a separate bowl.

10. 10

    Add the spinach to the boiling water and cook for 1 minute.Transfer to the bowl of ice water to cool.

11. 11

    Drain the spinach and squeeze out excess moisture.

12. 12

    Transfer the spinach to a food processor and set aside.

13. 13

    Peel the blanched fava beans.

14. 14

    Each bean is encased in a tough outer-skin that needs to be removed.

15. 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.

16. 16

    Process until smooth as possible and set the pesto aside.

17. 17

    Heat 1 teaspoon of oil in a medium skillet over medium heat.

18. 18

    Add the peeled fava beans and saute until golden, about 3 minutes.

19. 19

    Add the roasted potatoes and pesto.

20. 20

    Mix well to combine and cook to reheat the potatoes and pesto, about 3 minutes.

21. 21

    Taste and adjust seasoning.

22. 22

    Serve the potatoes and beans with lemon wedges.

* Per serving · 4 servings · Values may vary.