Spaghetti with Fava Beans, Peas and Ricotta
1 2/3 cup – 200g fava beans
1 cup – 150g peas
3 tbsp – 45g evoo
1/2 cup – 50g shallot
2 1/2 cups – 250g bigoli pasta
1/2 cup – 125g ricotta
2/3 cup – 65g parmesan cheese
In a large pot, put the water from the pasta to boil.
In a pot pour the oil, fry the shallot, and add the broad beans, peas, salt and pepper. Cook for about 30 minutes over low heat adding the broth or cooking water of the pasta.
Cook the pasta in salted water and add it to the vegetable sauce, stirring well in the pan so that the sauce adheres to the pasta.
In a bowl, mix the ricotta with the parmesan cheese, pepper and add a ladle of cooking water from the pasta to obtain a soft cream. Add this cream to the pasta, add another ladle of cooking water, and stir the pasta into the pan. Serve with a turn of oil and fresh parsley.