Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "822a4bb7eb464452bc271810f77d1edd",
    "updated": "2025-04-24T10:37:08.713Z",
    "title": "Fava Bean and Pistachio Pesto Pasta",
    "subtitle": "Shelling and blanching fresh fava beans requires some effort, but the rest of this dish comes together quickly.  The vibrant flavors reward the initial preparation. Once familiar with the process, you'll find this recipe easy to recreate.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "fava beans in their pods",
          "lightly packed basil leaves",
          "garlic cloves, smashed and peeled",
          "lightly packed flat-leaf parsley leaves",
          "pistachios, lightly toasted",
          "kosher salt and freshly ground black pepper",
          "extra-virgin olive oil",
          "dried chile flakes",
          "dried pasta, such as spaghetti or fettuccine",
          "freshly grated parmigiano-reggiano cheese",
          "unsalted butter",
          "lightly packed mint leaves"
        ]
      }
    ],
    "instructions": [
      "Shell the fava beans, then blanch and peel them. Reserve the boiling water from this step.",
      "Prepare a bowl of ice water. Briefly blanch the basil leaves in the reserved boiling water, then immediately transfer them to the ice water to preserve their color.",
      "Blanch 2 of the garlic cloves in the same boiling water for approximately 1 minute. Drain and transfer to the ice water.",
      "Remove the basil and garlic from the ice water and pat dry with paper towels. Combine the basil, blanched garlic, parsley, pistachios, half of the fava beans, and a teaspoon of salt in a food processor. Pulse until coarsely pureed, scraping down the sides as needed. With the processor running, gradually drizzle in ½ cup of olive oil.",
      "Heat ¼ cup of olive oil in a large skillet over medium heat. Add the remaining 2 garlic cloves and the chile flakes. Cook, stirring continuously, until the garlic is lightly toasted and fragrant, about 3 to 5 minutes, being careful not to brown it too much. Remove the skillet from the heat.",
      "Bring a large pot of salted water to a boil (the water should taste like the sea). Add the pasta and cook until al dente, typically 1 to 2 minutes less than the package directions. Reserve about a cup of the pasta cooking water before draining the pasta.",
      "Return the pasta pot to medium heat. Add the pesto, cook for a few seconds, then incorporate about ½ cup of the reserved pasta water, the cooked pasta, Parmigiano-Reggiano, the remaining fava beans, and the butter. Toss well to combine. Season with additional salt, pepper, chile flakes, or cheese as needed. If the sauce is too thick, add more pasta water to achieve a creamy consistency.",
      "Serve the pasta in bowls, garnished with fresh mint and a final drizzle of olive oil."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]