Bring a medium pot of salted water to a boil and drop the shelled fava beans in the water. Blanch for 2-3 minutes, until tender. Drain the beans, run them under cold water and transfer them into a bowl of ice cold water to stop the cooking process. Allow the beans to cool for several minutes, then drain and slip off their skins.
TIP: You can easily slip them out of their skin by making a small tear or incision at the top of the bean and squeezing gently. I find the best way to this is by working over a bowl.
Blend ingredients for the pesto together in food processor or using an immersion blender until a thick paste forms, adding more olive oil to reach your preferred consistency, if needed .
Meanwhile, fill a large pot with water and a pinch of salt. Bring to a boil over high heat. Add pasta and cook according to packet instructions, until al dente.
Just before draining, scoop out 1/2 cup (125 ml) of of the pasta cooking water. Drain the pasta and transfer to a large serving bowl. Add the pesto, toss and add a little pasta cooking water (one tablespoon a time) until the sauce reaches the desired consistency; tossing until well combined.
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