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1
Fill a large bowl with ice water.
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2
Bring a large pot of salted water to a boil.
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3
Add the fava beans and cook 30 seconds.
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4
Remove with a slotted spoon and transfer to the ice water; let cool about 5 minutes (keep the pot of water boiling).
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5
Drain the beans, then peel off their skins (they should slip right off).
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6
Add the pasta to the boiling water and cook as the label directs.
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7
Reserve about 1 1/2 cups cooking water, then drain the pasta.
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8
Heat the olive oil, garlic, mint sprigs, parsley sprigs and all but 2 tablespoons of the scallions in a large skillet over medium heat.
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9
Cook, stirring, until the scallions are soft, 1 to 2 minutes.
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10
Add the favas and 1 cup of the reserved cooking water.
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11
Bring to a simmer and cook until the favas are tender and the liquid is slightly reduced, 8 to 10 minutes; discard the garlic and herb sprigs.
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12
Add the pasta to the skillet and cook, tossing until it absorbs some of the sauce, about 3 minutes.
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13
Stir in the butter, chopped mint and parsley, reserved scallions, and salt and pepper to taste.
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14
Add more cooking water to loosen, if needed.
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15
Serve warm or at room temperature.
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16
Tip: If you can't find fresh fava beans, use frozen shelled and skinned ones and blanch as directed.
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17
Photograph by Kana Okada
