Bruschetta with Fava Beans and Arugula Pesto

Name: Bruschetta with Fava Beans and Arugula Pesto
Ingredients: 2 cups shelled fresh fava beans (about 2 1/2 pounds in pods); 1 medium bunch arugula (6 ounces); 1/4 cup extra-virgin olive oil, plus more for drizzling; 1/4 cup grated Pecorino Romano cheese, plus shavings for garnish; 1 tablespoon fresh lemon juice; 1/2 teaspoon coarse salt; Freshly ground pepper; 6 to 8 slices Classic Bruschetta

Fresh fava beans are a seasonal treat; the arugula pesto adds punch.

Source: Martha Stewart Living, July 2004

Ingredients

2 cups shelled fresh fava beans (about 2 1/2 pounds in pods)
1 medium bunch arugula (6 ounces)
1/4 cup extra-virgin olive oil, plus more for drizzling
1/4 cup grated Pecorino Romano cheese, plus shavings for garnish
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
Freshly ground pepper
6 to 8 slices Classic Bruschetta

Directions

1. Bring a saucepan of water to a boil. Prepare an ice-water bath; set aside. Boil fava beans 2 to 3 minutes; plunge into ice-water bath. Slip off skins. Process arugula, oil, cheese, lemon juice, and salt in a food processor until smooth. Toss with beans, and season with pepper. Spoon mixture onto bruschetta slices. Top with cheese shavings, and drizzle with oil.