Arugula Goat Cheese Pesto with Fava Beans and Prosciutto


Arugula Goat Cheese Pasta with Fava Beans with Prosciutto //

I’m not sure if I’ve told you this but I’ve been on this six-week transformation thingy and it’s almost over. It has required that I workout nearly six days a week, which I actually enjoy, and eat a diet full of healthy, non-fun things, which I clearly do not enjoy.

Of course I’ve cheated here and there because food is what I do and it’s hard, man. I’ve learned on this six-week journey that food for me is so social and emotional and in a way, not to sound cheesy, so heavily tied into my everyday life. So, it’s been hard, but I feel healthy and strong, which was my goal from the very beginning.

Arugula Goat Cheese Pasta with Fava Beans with Prosciutto //

Last week I made this pasta and ate an entire bowl; as I sat there eating gluten, I thought about how happy pasta makes me. Ahh! I was cheating but I didn’t care. Arugula pesto with walnuts and goat cheese and Spring-y fava beans with salty prosciutto is seriously what makes me happy.

What’s good about this pasta is that it’s relatively light pasta. It’s Spring-y, snappy and doesn’t give you that heavy feeling that’s often associated with meat-based sauces.

Arugula Goat Cheese Pasta with Fava Beans with Prosciutto //

This pasta also features one of my favorite Spring kewties…fava beans.

Writing this recipe below has been so ridiculously frustrating because my computer keeps changing the word fava to lava–it clearly doesn’t appreciate Italian beans.

Arugula Goat Cheese Pasta with Fava Beans with Prosciutto //

Arugula Goat Cheese Pasta with Fava Beans with Prosciutto //

So, if you’re reading the recipe and somewhere it reads “add the lava to the pasta” know it’s not my fault! And lava is scary and beautiful to look at, but in pasta it’d clearly be lethal.

Happy Monday. xo

Arugula Goat Cheese Pasta with Fava Beans with Prosciutto //

Arugula Goat Cheese Pesto with Fava Beans and Prosciutto

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  • 1 cup basil
  • 1 cup arugula
  • Small handful of walnuts, about 7 or 8
  • Juice from 1/2 lemon
  • 1 garlic clove
  • 1/4 to 1/3 cup olive oil
  • salt to taste


  • 1/2 pound fava beans
  • 16 ounces fussili pasta
  • Splash of reserved pasta water
  • 2 ounces goat cheese
  • 1/4 cup grated Parmesan-Reggiano cheese
  • Salt to taste
  • 6 to 8 slices of thinly sliced prosciutto


  • To a blender or food processor, add the basil, arugula, walnuts, juice from 1/2 of a lemon and garlic clove. Pulse until finely chopped. With the machine running, slowly add enough olive oil until it's fully incorporated and the texture is smooth. Salt the pesto to taste (I added about 1 teaspoon). Set aside.
  • To prepare the fava beans, pinch off the top of the pod and undo the seam, which will reveal the waxy fava beans. Remove the beans and repeat the shucking process until you've worked your way through all of the fava bean pods. Set a small pot of salted water over medium heat. When the water reaches a simmer, drop in the fava beans and cook for about 1 minute. Drain them and set 'em aside until they're cool enough to handle. Once they've cooled off a bit, pinch off their waxy outer layer, which will reveal a very bright green fava bean. Repeat with all of the fava beans.
  • Place a medium pot of salted water over high heat. Cook your pasta according to the package's directions, about 7-8 minutes. Drain the pasta, reserving about 1/2 cup of pasta water. Add the cooked pasta back to the empty pot and add the reserved pesto, goat cheese and a splash or two of pasta water; toss until the pasta is evenly coated, adding a bit more pasta water as needed. Salt to taste (I added a few more pinches of salt). Fold in the reserved fava beans and slices of prosciutto; give it a good toss and divide pasta amongst bowls.
Serving: 4g
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Arugula Goat Cheese Pasta with Fava Beans with Prosciutto //

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  • Reply francesca April 23, 2014 at 9:42 am

    This looks pretty-darn ah-may-zing. We make something similar at home with spinach.. makes seconds feel justifiable. Go you with all that training!

  • Reply Ashley Nathalie April 22, 2014 at 5:17 pm

    This looks amazing! I’m on a 5 week challenge myself and that pasta would be soooo glorious right now!!

  • Reply Lola April 21, 2014 at 10:34 pm

    Please be more specific about that transformation thingy. What are the’ rules’? I need this in my life. Help a sister out, girl.

    • Reply Adrianna Adarme April 22, 2014 at 8:55 pm

      Haha! It’s a 6-week transformation that I’m doing with my trainer. It involves working out 5 days a week (circuit training), mainly the paleo diet and that’s sort of it! It’s over on Friday!

      • Reply Lola April 23, 2014 at 3:42 am

        Circuit training AND paleo. Holy mother.
        Bless your soul girl, bless your soul.

  • Reply Hari Chandana April 21, 2014 at 9:38 pm

    Beautiful presentation!!

  • Reply dishing up the dirt April 21, 2014 at 5:28 pm

    What a winning combination for pesto! Love it.

  • Reply Michelle April 21, 2014 at 9:10 am

    I’m the same. I can workout all the time, but I love food! It’s such a part of who I am! It’s why I work out. To feel good, and to eat (mostly) whatever I want.

    This pasta looks so so springy and so good! I’ve been waiting to see fresh favas in the market so I can take advantage of all this deliciousness.

  • Reply Marie @ Little Kitchie April 21, 2014 at 5:26 am

    Spring pasta perfection!

  • Reply Kelsey @aslolife April 21, 2014 at 5:10 am

    This looks delish–goat cheese and pesto are one of my fav matches!