Spaghetti With Fava Beans, Bread Crumbs and Marjoram

• 2 1/2 pounds fava beans, shelled and skinned
• Salt
• 3/4 pound spaghetti
• 2 tablespoons extra virgin olive oil
• 1/2 cup fresh bread crumbs, preferably whole wheat
• 1 to 2 tablespoons fresh marjoram (to taste)
• Freshly ground black pepper
• Freshly grated Parmesan or pecorino or a combination for serving

1. Bring a large pot of water to a rolling boil over high heat.
2. Salt generously, and add the spaghetti.
3. After five minutes, add the skinned favas.
4. Cook over high heat, stirring occasionally so the pasta doesnt stick together, until al dente, about 10 minutes.
5. Meanwhile, in a small skillet, heat the olive oil over medium heat, then add the bread crumbs, marjoram, salt and pepper.
6. Cook, stirring, until crispy, three to four minutes.
7. Turn off the heat, and set aside.
8. When the pasta is cooked al dente, remove 1/2 cup of the cooking water and transfer to a large serving bowl.
9. Drain the pasta and fava beans, and add to the bowl.
10. Add the bread crumb mixture, toss together and serve, passing the cheese at the table.

fava beans, salt, spaghetti, extra virgin olive oil, bread crumbs, fresh marjoram, freshly ground black pepper, parmesan

Taken from cooking.nytimes.com/recipes/1013640 (may not work)