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1
Begin heating a large pot of water while you shell the favas.
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2
Fill a bowl with cold water.
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3
When the water comes to a boil, salt generously and add the asparagus.
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4
Blanch thin stalks for 3 minutes, thicker ones for 4 to 5.
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5
Transfer to the cold water, drain and cut into 1-inch pieces.
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6
Set aside.
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7
Bring the water back to a boil and add the favas.
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8
Boil 3 to 5 minutes, depending on the size of the beans.
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9
Drain and transfer immediately to the cold water.
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10
Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently.
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11
Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the shallot.
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12
Cook, stirring, until translucent, 2 to 3 minutes, and add the mushrooms.
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13
Cook, stirring often, until the mushrooms have begun to soften and sweat, about 3 minutes, and add the garlic.
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14
Cook, stirring, until fragrant, 30 seconds to a minute, and add salt and pepper to taste.
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15
Continue to cook, stirring, until the mushrooms are tender, fragrant and juicy, another 2 to 3 minutes.
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16
Stir in the asparagus and favas and remove from the heat but keep warm.
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17
Bring the water in the pot back to a boil and add the pasta.
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18
Cook al dente, using the timing instructions on the package as a guide but checking the pasta a minute before the time indicated is up.
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19
When the pasta is ready, use a ladle to transfer 1/2 cup of the pasta cooking water to the pan with the vegetables and another 1/2 cup to a bowl, in case you want more to moisten the mixture.
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20
Drain the pasta and toss at once with the vegetables and basil.
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21
Add more of the cooking water if desired.
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22
Serve hot, passing the Parmesan at the table.
