Fave Bean Mash

• 3/4 cup fava beans, peeled
• 3 tablespoons fresh mint, finely chopped (reserve the smallest leaves for garnish)
• 1/8 teaspoon red pepper flakes
• 1/2 lemon's worth of juice
• 1/2 cup Pecorino
• 1/2 cup arugula, finely chopped
• 1 clove of garlic, finely chopped
• 2/3 cup olive oil (best quality)

1. Peel the fava beans out of the outer pods and drop them into salty boiling water for 30 seconds. Then, you can pop the fava right out of its skin. This is my favorite way to prep them because it par cooks the bean, which makes it a perfect consistency and color for this mash.
2. Once the beans the beans have been shed of their second skin, give them a rough chop and mix with the other ingredients.
3. This can be made a few hours ahead of time and stored in the fridge. Just bring to room temperature before serving.
4. When your mash is ready you can put a teaspoon size dollop on a cracker, garnishing with a mint leaf for this appetizer. But it would also be delicious tossed with cold pasta, warm pasta, heck- even put it on a baked potato and it would be awesome.

fava beans, fresh mint, red pepper, lemons worth, pecorino, arugula, clove of garlic, olive oil

Taken from food52.com/recipes/26430-fave-bean-mash (may not work)