Orecchiette With Fresh Fava Beans, Ricotta, And Shredded Mint

• 2 pounds unshelled fava beans (about 1 cup shelled)
• 1 pound uncooked orecchiette pasta (
• 1 teaspoon extravirgin olive oil
• 3/4 teaspoon salt
• 1 cup part-skim ricotta cheese
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/2 cup coarsely chopped fresh mint
• 1/2 teaspoon freshly ground black pepper
• Mint sprigs (optional)

1. Remove beans from pods; discard pods. Cook beans in boiling water for 1 minute. Remove beans with a slotted spoon. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set beans aside.
2. Cook pasta according to the package directions, omitting salt and fat. Drain pasta, reserving 1 cup pasta water. Place pasta in a large bowl; add oil and salt. Toss well.
3. Combine the 1 cup reserved pasta water, ricotta cheese, Parmesan cheese, chopped mint, and pepper. Add beans and cheese mixture to pasta mixture; toss to combine. Garnish with mint sprigs, if desired.

fava beans, pasta, extravirgin olive oil, salt, ricotta cheese, parmesan cheese, fresh mint, freshly ground black pepper

Taken from www.myrecipes.com/recipe/orecchiette-with-fresh-fava-beans-ricotta-shredded-mint (may not work)