In a food processor, combine coarsely chopped garlic scapes, shredded Parmesan, shelled pistachios, a pinch of salt, and freshly ground pepper. Drizzle in about half a cup of extra virgin olive oil, then blend on high until the mixture is smooth and creamy, about 1–2 minutes. If needed, add a splash of pasta water to achieve the desired consistency.

Bring a large pot of salted water to a rolling boil. Add gemelli pasta and cook according to package instructions until al dente, typically around 8–10 minutes. Once cooked, drain the pasta in a colander and rinse briefly with cold water to stop the cooking process, allowing it to cool slightly.

In a large mixing bowl, add the drained gemelli pasta and shelled fava beans. Gently toss them together to evenly distribute the ingredients. Next, spoon in the garlic-scape pesto and mix thoroughly.

Carefully fold crumbled feta into the pasta salad, taking care not to break the cheese too much. Taste the salad and adjust the seasoning by adding more salt and pepper, as needed.

Serve the Fava-Bean Pasta Salad immediately for a warm dish, or cover and refrigerate for 30 minutes to let the flavors meld. Garnish with additional chopped pistachios or a drizzle of olive oil if desired.