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1
Have ready a bowl of ice water.
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2
Shell the fava beans.
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3
Bring a large pot of water to a boil over high heat.
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4
Add the shelled beans and blanch for 30 seconds to 1 minute, depending on their size, then drain and transfer them to the ice water.
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5
When cool, drain again.
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6
Peel the beans; the skins should slip off easily.
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7
You should have 1 1/2 to 2 cups.
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8
Heat the olive oil in a large skillet over moderately low heat.
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9
Add the onion, garlic, hot pepper flakes, and mint sprigs and cook until the onion is soft, about 10 minutes.
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10
Add the fava beans, a generous pinch of salt, and enough water to cover the beans completely (1 1/2 to 2 cups).
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11
Bring to a simmer, cover partially, and simmer gently until the beans are tender, about 15 minutes.
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12
The liquid should be nicely flavored and somewhat reduced but still brothy.
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13
Add a little water as the beans cook as needed.
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14
Remove the garlic and the mint sprigs.
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15
Bring a large pot of salted water to a boil over high heat.
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16
Add the pasta and cook until about 1 minute shy of al dente.
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17
Set aside 1 cup of the pasta water, then drain the pasta and return it to the warm pot over moderately low heat.
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18
Add the sauce and cook for about 1 minute to allow the pasta to absorb some of the flavor of the sauce.
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19
Moisten with some of the reserved pasta water as needed.
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20
Grate the cheese into the pasta and toss again, then divide the pasta among warm bowls and serve immediately.
