Recipe found on Vanilla and Bean 

Serves 4

1 cup Peas*

1 1/2 lb Fava Bean Pods, about 3/4 cup peeled

1/2 lb Capellini

1 TB Olive Oil

2 TB Butter, unsalted, divided

3/4 TB Black Pepper, coarsely ground

1 1/2 tsp Garlic, minced - use the garlic from the box, but I would use more

1/3 cup Pecorino, shredded, plus a bit extra for serving

1/2 cup Parmesan, grated

1 cup Pasta Water, reserved

Zest from 1 Lemon

1/4 tsp Salt

4-5 Parsley Leaves, chopped for garnish

Fresh Ground Pepper for serving

*Our peas are getting big, some are opening and some are still fully closed.  You can use the whole pod if they haven't burst open, top and tail and cut to bite size.  If the pod has opened, just pop the peas on out.

In a medium sauce pan, fill about 1/3 full with water.  Put on stove to boil.  Have ready a large bowl and mesh strainer.  Shuck all the fava beans out of the pods and place the beans in a bowl.  Set aside.  Measure out your peas.  Set aside.  Make an ice bath in the large bowl.  Be sure the mesh strainer can fit in the large bowl and the ice water flows into the strainer.  Place the peas in the boiling water.  Blanch for 30 seconds.  Remove with a hand held strainer and place in the mesh strainer that is in the water bath.  Let set for 1 minute, then remove the peas from the bath, using the strainer and place into a bowl.  Set aside.  Do the same thing with the fava beans, but let the fava beans blanch for 3 minutes (use the same water).  Remove the favas with a hand held strainer and place in the mesh strainer that is in the water bath.  Let set for 1 minute, then remove the fava beans from the bath using the strainer and place into a bowl.  Set aside.  Once cooled, peel the seed coat away from the fava beans.  Discard the peels.  

In a medium sauce pan, fill water 2/3 full.  Bring to a boil.  Cook the capellini for about 4 minutes or until al dente'.  Reserve 1 cup of pasta water.  Drain pasta drizzle 1 TB of olive oil on pasta to keep it from sticking.  Meanwhile, melt 1 TB butter in a large sauce pan over medium heat.  Once melted, add the pepper and garlic.  Saute for about 1 minute, or until fragrant.  Add 1/4 cup of the reserved pasta water.  It will fizzle and bubble here so be careful.  Stir to combine the pasta water, butter, pepper and garlic.  Add the remaining 1 TB of butter and incorporate.  Add the pasta, stir to coat with the sauce.  Add both cheeses and stir until melted.  Season with salt and add the lemon zest.  Toss again.  Add the peas and peeled fava beans, tossing and turning the ingredients gently to evenly distribute.  Add another 1/4 cup to 3/4 cup of pasta water if the past seems dry.  Toss well. Transfer to a large serving bowl and garnish with chopped parsley, pecorino and fresh ground black pepper.