Fresh fava beans spread & tomato pesto

I want to thank for the kindness that you given me in these moments that have been quite difficult for me. I always was very connected with my grandparents. Most of my vacations were spent in the big house or on the beach .If I forgot something, had assured that next year there would be there. In fact I find things from my 15 to 17 years and childhood pictures of me. It was with my grandmother that I learned and baked my first cake and I knead my first bread dough, that despite having washed my hands as my grandma asked me, I did not understand why her dough was quite white and mine was darker than her. So, the fact is I know that I never come back to my grandparents’ house. Despite, knowing that never is a word that I dislike, I know that is it and is very hard to me . One day before returning to home, stroll through the garden, a mix of flowers, roses, red and white camellias, doubles geraniums and joys of home coexist placidly among plums trees, peaches, lemons, figs and persimmons, garnished with chives, parsley, a huge rosemary plant and a large laurel tree. Also at this season there are fava beans and ground was thick, I picked the last ones were on the ground, having done several dishes with beans (With rice which I love) I made this pate to spread, and trust me, is very tasty. My mom even laughed when she saw me picking the beans and told me I should "feel like Martha Stewart, collecting and cooking my own vegetables. The truth is a priceless feeling. I hope you enjoy and once more thanks for everything

Ingredients 1 cup fresh favas, shelled and boiled 1 sprig of fresh rosemary or 4 sage leaves Salt 3 tablespoon Olive oil 1 tablespoon low fat milk For the tomato pesto 1/4 Cup. Walnuts 1/2 Cup Packed in Oil. Sun-dried Tomato 1/4 Cup grated. Parmesan Cheese 1 Garlic clove 2 Tbsp. Olive Oil Salt and Pepper to Season.

Allow to dool the fava beans and take off the hard peel. With a fork mashed, the peeled fava, add salt and olive oil and herbs. Stir in milk And mix well For the tomato pesto Drain in the Oil from tomatoes. Pre-heat the Oven to 375°F. Toast the nuts for 7-8 minutes, cool. In a Food Processor, combine everything. Add Oil and Process till smooth. Serve this as a spread for baguette, pita bread or toasts