Ingredients

3 cups shelled fresh fava beans or frozen lima beans, thawed

2 cups coarsely chopped fresh basil
2 large garlic cloves, chopped
1/4 cup olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice

12 ounces tagliatelle or fettuccine

1/3 cup freshly grated pecorino Romano cheese

Directions

TAGLIATELLE WITH FAVA BEANS AND PECORIN0 ROMANO:

Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer beans to large bowl. Reserve water in pot.

Combine 2 cups beans, 1 cup chopped basil and garlic in processor. Using on/off turns, process until beans are coarsely chopped. Transfer mixture to bowl with whole beans. Add remaining 1 cup basil, olive oil and fresh lemon juice. Stir to blend. Season bean mixture to taste with salt and pepper.

Meanwhile, cook pasta in same pot of boiling salted water until tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to pot.

Stir 1/4 cup reserved cooking liquid into bean mixture. Add to pasta. Add 1/3 cup grated pecorino Romano cheese and enough remaining cooking liquid to moisten. Season pasta to taste with salt and pepper and serve.