Ingredients
Salt and freshly ground pepper
1 pound fresh fava beans, shelled
1 pound fresh or frozen peas, shelled
1 pound linguine
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup coarsely chopped mint leaves, plus more leaves for garnish
2 tablespoons olive oil
Preparation
Fill a large stockpot with water, add 1 tablespoon salt, and bring to a boil; meanwhile, prepare an ice bath. Place beans in a sieve, and lower into water. Let water return to a boil, about 1 minute; blanch 1 minute more. Remove sieve from water, and place beans in ice bath. Transfer to a colander; drain. Peel and discard tough skins; set beans aside.
Using same blanching water and sieve, blanch peas until just tender and bright green, 2 to 3 minutes. Remove sieve from water; transfer peas to ice bath. Transfer peas to a colander, drain, and set aside.
Discard blanching water; fill stockpot with fresh water. Add 1 tablespoon salt, and bring to a boil. Add pasta, and cook until al dente.
Meanwhile, combine ricotta, Parmesan, chopped mint, and 1/4 teaspoon pepper in a large bowl. Just before pasta has finished cooking, add 1 cup cooking water to cheese mixture; stir to combine.
Drain pasta, and transfer to a serving bowl. Add the olive oil; toss. Add ricotta mixture, reserved fava beans, and reserved peas; toss to combine. Season with salt and pepper, sprinkle with mint leaves; serve.
