½ cup raw pumpkin seeds, toasted
2 garlic cloves
Juice of 1 lemon
½ cup parmesan cheese
½ teaspoon salt
4 cups fava leaves, rinsed and dried
½-¾ cup olive oil
½ pound of farfalle pasta
2 leeks, sliced
2 green garlic, sliced
Fresh ground pepper
Add the pumpkin seeds, garlic, lemon juice, cheese and salt to the work bowl of a food processor and pulse the contents a couple times. Add the fava leaves and turn on the food processor. Add the olive oil while the motor is on and process until well combined. The pesto should be the consistency more so of a sauce than a paste.
Cook pasta al dente according to the package. Drain when finished cooking.
Add 2 tablespoons olive oil in a large skillet over medium heat. Add the leeks and green garlic and sauté until softened, about 5-7 minutes. Add the cooked pasta and toss. Add the pesto to the skillet and toss until well combined. Turn off heat and season with salt and pepper and top with more parmesan cheese.