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1
To prepare the fava beans, bring a pot of salted water to a boil.
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2
Shell the beans and parboil for 30 to 40 seconds.
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3
Plunge the favas into ice water to stop the cooking.
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4
Pop each bean out of its outer skin by pinching with thumb and forefinger; you may have to slit the outer skin with a knife if the beans are mature.
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5
(You should have about 3 cups.)
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6
Bring another pot of salted water to a boil.
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7
Cook the pasta in the salted water until it is al dente.
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8
While the pasta is cooking, prepare the fava-bean ragout.
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9
Heat 3 tablespoons of olive oil in a large skillet over moderate heat.
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10
Add the fava beans, onion, garlic, rosemary and savory and season generously with salt and pepper.
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11
Gently cook the mixture until the onions are soft and the fava beans are tender, about 5 minutes.
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12
Do not let the vegetables brown much; add a splash of water as needed.
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13
The ragout should be a bit moist by the end of cooking.
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14
Drain the pasta, reserving a cup of the cooking water.
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15
Return the pasta to the pot and add the fava-bean ragout.
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16
Stir over low heat until the pasta is thoroughly coated, adding a bit of the reserved water if the mixture seems dry.
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17
Add lemon juice and taste for seasoning.
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18
Transfer the pasta to a warmed bowl.
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19
Sprinkle with the chopped parsley.
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20
Use a sharp vegetable peeler to cut shavings of the ricotta salata over the top.
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21
Drizzle with extra-virgin olive oil.
