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1
In the medium saucepan, bring about 4 quarts of salted water to boil, drop in the shelled favas, and blanch about 2 minutes, until they turn bright green.
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2
Drain the beans, and drop them right away into a large bowl of ice water.
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3
When chilled, drain the favas again; peel off the inner skins and discard.
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4
You should have about 2 cups peeled favas.
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5
Pour 1/4 cup of the olive oil into the skillet, and set it over medium heat.
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6
Scatter the favas and sliced onion in the pan, stir, and cook until the onion is translucent, about 3 to 4 minutes.
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7
Drop the cherry tomatoes into the skillet, and season with the salt.
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8
Cook until the cherry tomatoes release their juices and begin to break down, about 5 minutes; keep the sauce warm, but not cooking, until the pasta is dressed.
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9
Meanwhile, fill the pasta pot with salted water, and heat to a rolling boil.
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10
Drop in the orecchiette, stir, and return to the boil.
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11
Cook the pasta until its approximately 5 minutes from being done (according to the cooking time on the package), then stir the arugula into the pot.
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12
Cook the pasta and arugula together for another 4 minutes or so, until the orecchiette is al dente, then lift both from the pot with a large strainer (or empty the pot into a colander if you prefer), and drop the pasta and arugula into the skillet of sauce.
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13
Toss everything together for a minute or two, over low heat, then turn off the heat, drizzle on the remaining 2 tablespoons olive oil, and toss well.
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14
Sprinkle the grated cheese on top, and toss again.
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15
Heap the pasta in warm bowls, and serve immediately, with more cheese at the table.
