Extra virgin olive oil 4 Oz
Fresh scallion bunch, chopped 1 each
Fresh baby fava beans, shelled 1 Lb
Fresh peas, shelled 1/2 Lb
Bay leaves 2 each
Hot red pepper flakes 1/4 tsp
Freshly ground sea salt to taste
Freshly ground black pepper to taste
Linguine, broken into 2-inch pieces 1 Lb
Parmigiano-Reggiano cheese, shaved to taste
1. Heat olive oil in a large stockpot. Add scallions and sauté until translucent. Add fava beans and peas. Stir; add bay leaves and seasonings. Add 1 gallons of water. Stir and bring to a boil. Turn down heat and simmer for 1 hour or until fava beans are tender and liquid is reduced by 1/4.
2. Add pasta. Stir. Cook till pasta is al dente. Drain. Remove bay leaves before serving. Serve topped with shavings of the Parmigiano-Reggiano.