Pasta with Broad Beans and Pecorino

Method

1. Start with the pecorino fondue: add warm cream to the pecorino cheese and stir until creamy.
2. Blanch the broad beans in boiling salted water for 20 seconds, then immediately transfer to ice water.
3. Peel the broad beans (remove the outer skin).
4. Make the sauce: heat oil, butter, garlic, and a pinch of pepper in a pan.
5. Add torn fresh mint leaves.
6. Add pecorino cheese and the pecorino fondue sauce.
7. Grate lemon zest over the mixture.
8. Cook the pasta in boiling salted water until al dente.
9. Toss the cooked pasta with the sauce and peeled broad beans, then serve.