1 bunch fava greens
1/2 cup EVOO
Juice of 1 lemon
A couple handfuls of grated pecorino cheese, plus more for serving
1/4 cup toasted pine nuts
2 cloves garlic, pasted
Salt and pepper
1 pound egg tagliatelle or rice rigatoni
1 cup cooked shelled, peeled fava beans
Bring a medium pot of water to a boil. Add the greens and boil them 30 seconds, then cold-shock them and drain very, very well. Transfer to a food processor (there should be about 2 cups of packed leaves), add the EVOO, lemon juice, cheese, pine nuts, and garlic, and pulse into a pesto. Adjust the seasoning with salt and pepper. Transfer the pesto to a pasta serving bowl.
Bring a large pot of water to a boil. Salt the boiling water and cook the pasta to al dente (rice pastas cook in 3 to 3 1/2 minutes; egg tagliatelle cook in 6 to 7). Before draining, ladle out about 1 cup of the starchy pasta cooking water and add it to the pesto. Drain the pasta and add to the pesto along with the fava beans, tossing with tongs 1 or 2 minutes for the flavors to absorb. Pass more cheese at the table.