Mmm... more broad beans in my veg box and this is the perfect way to use them, as usual you can always substitute frozen broad beans.
This is a lighter version of your classic pesto, I didn't use pine nuts, but some toasted and sprinkled on top would be a welcome addition. I also had some lovely tomatoes that I chopped up and added to the tomato for my lunch the next day, making it even lighter (and marginally more healthy.)
150g cooked broad beans (remove the skins for a brighter green colour)
½ bunch basil
50g grated parmesan (I cheated and used strong cheddar)
3 tbsp olive oil
1 clove garlic
Cook the pasta in plenty of boiling water. Meanwhile, blend all the pesto ingredients and season to taste. Stir through the cooked pasta and add a cooking water to loosen up the pesto if necessary.