Garganelli Pasta With Fava Beans

• Salt
• 3 pounds fava beans
• 1 pound garganelli pasta
• 3 tablespoons extra-virgin olive oil, plus extra to drizzle over pasta
• 1 1/2 cups thinly sliced spring onions
• 1 tablespoon finely chopped garlic
• 1 teaspoon chopped rosemary
• 1 teaspoon chopped savory
• Freshly ground black pepper
• Few drops lemon juice
• 2 tablespoons chopped parsley
• 4 ounces ricotta salata cheese, chilled

1. To prepare the fava beans, bring a pot of salted water to a boil.
2. Shell the beans and parboil for 30 to 40 seconds.
3. Plunge the favas into ice water to stop the cooking.
4. Pop each bean out of its outer skin by pinching with thumb and forefinger; you may have to slit the outer skin with a knife if the beans are mature.
5. (You should have about 3 cups.)
6. Bring another pot of salted water to a boil.
7. Cook the pasta in the salted water until it is al dente.
8. While the pasta is cooking, prepare the fava-bean ragout.
9. Heat 3 tablespoons of olive oil in a large skillet over moderate heat.
10. Add the fava beans, onion, garlic, rosemary and savory and season generously with salt and pepper.
11. Gently cook the mixture until the onions are soft and the fava beans are tender, about 5 minutes.
12. Do not let the vegetables brown much; add a splash of water as needed.
13. The ragout should be a bit moist by the end of cooking.
14. Drain the pasta, reserving a cup of the cooking water.
15. Return the pasta to the pot and add the fava-bean ragout.
16. Stir over low heat until the pasta is thoroughly coated, adding a bit of the reserved water if the mixture seems dry.
17. Add lemon juice and taste for seasoning.
18. Transfer the pasta to a warmed bowl.
19. Sprinkle with the chopped parsley.
20. Use a sharp vegetable peeler to cut shavings of the ricotta salata over the top.
21. Drizzle with extra-virgin olive oil.

salt, fava beans, garganelli pasta, extravirgin olive oil, onions, garlic, rosemary, savory, freshly ground black pepper, lemon juice, parsley, ricotta salata cheese

Taken from cooking.nytimes.com/recipes/6171 (may not work)