Provided by: Chef Akhtar Nawab
Slice the peeled tomatoes in half and place on a large baking sheet. Drizzle with 4 tablespoons of the olive oil, the thyme sprigs, and 4 crushed garlic cloves. Place in a 200-degree oven and roast for about 2 hours. Remove the tomatoes to a cutting board and roughly chop. Move the tomatoes to a bowl.
Place the fava beans, cheese, and remaining garlic in a food processor. Process with the blade pulsing so there is some texture to the fava beans. Add the pesto to the tomatoes in the bowl, then add the cooled pasta, and toss together. Add the rest of the olive oil and toss again. Season with salt and pepper. Refrigerate. If making salad the day ahead, take it out of the refrigerator an hour or so before your guests arrive in order to bring it to room temperature.(Published 2009)