Lemony Pasta with Fava Dandelion and Mint

Ingredients

• 12 ounces spaghetti
• 1/2 cup freshly squeezed lemon juice (about 2 lemons)
• 1 tablespoon grated lemon zest
• 4 cloves garlic
• 1 1/2 teaspoons kosher salt
• 1 1/4 cups good quality olive oil
• 16 ounces tiny fresh fava beans, shelled (may substitute baby lima beans, fresh or frozen)
• 12 ounces dandelion greens, coarse lower stems removed and leaves cut diagonally into 4 inch pieces
• 2/3 cup fresh mint, finely chopped
• 1 cup pistachios
• Strips of fresh parmesan cheese for garnish
• Freshly ground black pepper, to taste

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