Instructions: Bring a large pot of salted water to a boil. Prepare an ice bath. Add favas to boiling water, and blanch 1 minute. Using a slotted spoon, transfer to ice bath to stop cooking. Drain, then peel and discard tough skins. Set aside.

Add a pinch of sugar to blanching water. Add peas, and blanch until just tender and bright green, 2 to 3 minutes. Using a slotted spoon, transfer to ice bath to stop cooking. Drain, and set aside.

Discard blanching water; fill pot with fresh water. Add 1 tablespoon salt, and bring to boil. Add pasta, and cook until al dente according to package instructions.

Meanwhile, combine ricotta, 1/2 cup Parmesan, chopped mint, and 1/4 teaspoon pepper in a large bowl. Just before pasta has finished cooking, add up to 1 cup cooking water to cheese mixture; stir to combine.

Drain pasta, and transfer to a serving bowl. Add the olive oil; toss. Add ricotta mixture, reserved fava beans, and reserved peas; toss to combine. Taste, and adjust seasoning. Sprinkle with mint leaves; serve immediately.

This recipe yields 4 servings.

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