Pasta with Broad Beans and Pecorino

Method

1. Prepare the broad beans: shell them and blanch in boiling salted water for 10 seconds. Remove and peel off the outer skin.
2. Cook the tonnarelli pasta in a large pot of boiling salted water according to package instructions (about 10 minutes).
3. Meanwhile, in a large pan, heat a generous amount of extra virgin olive oil over low heat. Add 2 garlic cloves cut in half and a few sprigs of mint. Infuse until garlic is golden and fragrant.
4. Remove the garlic and mint from the pan. Add a ladle of pasta cooking water and turn off the heat.
5. When the pasta is al dente, transfer it directly to the pan with the oil-water mixture. Turn the heat to high and toss the pasta, adding more pasta water as needed.
6. Add freshly ground black pepper. Remove from heat and let the pasta cool slightly.
7. Add the finely grated Pecorino Romano cheese and toss vigorously to create a creamy emulsion.
8. Add the peeled blanched broad beans and toss gently to combine.
9. Serve immediately, topping with additional pecorino shavings, black pepper, and a drizzle of extra virgin olive oil.