Rigatoni with Fava Beans and Pecorino

• 2 cups Shelled Fresh Fava Beans
• 1 pound Rigatoni Pasta
• 2 Tablespoons Olive Oil
• 1 whole Yellow Onion, Thinly Sliced
• 2 cloves Garlic, Minced
• 1 teaspoon Dried Oregano
• 1/4 teaspoons Crushed Red Pepper Flakes
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 2 Tablespoons Unsalted Butter
• 1/4 cups Pine Nuts, Toasted
• 1 cup Grated Pecorino Cheese
• 1/4 cups Chopped Basil Leaves

1. 1.
2. Bring a large pot of salted water to a boil.
3. Add the fava beans and cook for 2 minutes.
4. Using a slotted spoon, transfer the beans to a bowl of ice water to stop the cooking process.
5. Bring the water back to a boil and add the pasta.
6. Cook for 8 to 10 minutes, until al dente.
7. Reserve the pasta water.
8. 2.
9. Meanwhile, heat the olive oil in a large skillet over medium-high heat.
10. Add the onion and cook for 3 to 4 minutes, until softened.
11. Add the garlic and cook for about 30 seconds, until fragrant.
12. Add the oregano, red pepper flakes, and 3/4 cup of the reserved pasta water and season with salt and pepper, to taste.
13. Cook for about 2 minutes, until the water is evaporated.
14. 3.
15. Add the cooked pasta and fava beans to the pan and toss to combine.
16. Remove from the heat and stir in the butter, pine nuts, cheese, and basil.
17. Serve.
18. Adapted from Urban Italian.

beans, olive oil, yellow onion, garlic, oregano, red pepper, kosher salt, freshly ground black pepper, butter, nuts, pecorino cheese, basil

Taken from tastykitchen.com/recipes/main-courses/rigatoni-with-fava-beans-and-pecorino/ (may not work)