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Shell the peas and fava beans, and remove some of the fava bean skins if they are thick. If you prefer, blanch the fava beans in boiling water for 3-5 minutes, and slip off the skins.
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Add the peas, fava beans, mint, and lemon juice to a food processor. Blend until the peas and beans are in small bits, then add the parmesan cheese and about 1 tbsp extra virgin olive oil. Blend well, and then check for texture. You will probably need to add at least 1-3 more tablespoons of extra virgin olive oil to get a smoother, richer texture - this will really depend on the size/texture of your peas and fava beans. You want the richness of the oil and the cheese to balance the peas and beans, and the texture should be spreadable yet still grainy.
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To serve, top sliced bread with some of the pea and fava bean puree, then tear off some of the fresh mozzarella to top the puree. If you like, add a bit more pea and fava puree on top and garnish with fresh peas, mint sprigs, or a sprinkle of parmesan. Serve immediately. Puree is best made the day of serving (color and flavor are brightest), but will keep refrigerated for 2-3 days more.
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---This pea and fava bean puree can also be used like pesto - the addition of some extra olive oil will give a great consistency for coating the warm, fresh pasta.
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For more about this recipe, see: http://cilantropist.blogspot.com/2011/04/smashed-peas-and-favas-beans-with-fresh.html
