This week was purée week for lunches.  I stopped at a local organic farm for some arugula, from which I made an arugula pesto (as a bonus I got some stinging nettles for tea and other purposes).  Inspired by the Santorini-style favas, I decided to try again making a purée from organic, dried, real fava beans.  I soaked them overnight, and then with considerable effort, peeled them before cooking the purée.  I found it to be particularly good when combined with the arugula pesto on pan-grilled whole-grain bread I made recently, featuring einkorn and whole wheat flours, ground in my grain mill.  Topping that with Spanish piquillo peppers or sautéed nettles completed the lunch.