Penne with pea and broad bean cream - Untested

https://www.latartemaison.it/2024/05/pasta-di-farro-con-crema-di-piselli-e-fave/

Serves 4

360 g penne rigate

2400 g shelled fresh peas

120 g shelled fresh broad beans

2 Tbsp. olive oil

2 spring onions

Lemon zest

Extra virgin olive oil

Salt, to taste

80 g of grated Parmesan cheese

Fresh mint leaves to taste

1. Bring a pot of salted water to a boil. You'll be cooking the peas and beans in it first and then the paste afterwards. 
2. Blanch the peas and broad beans for 5 minutes (if using old fresh peas or beans, 8 minutes), then drain and set aside. 
3. Add the pasta to the boiling water to cook until al dente.
4. Once cooled a bit, slip off the outer skins from the broad beans.
5. Finely chop the spring onion and sauté it in the oil. Once softened, add the peas and broad beans, reserving a couple of Tbsps. for garnish if desired. 
6. Salt the peas and beans and cook for a few minutes, then transfer the vegetables to a blender, along with 2 to 3 Tbsps. of the cooking water (add more if it's too thick for the blender to process). Drizzle with a little oil and a pinch of lemon zest, and blend until smooth and creamy.
7. Once cooked, drain the pasta and combine it with the pea and bean cream and grated Parmesan cheese, and toss to coat the pasta. 
8. Divide the pasta among the plates, top with the reserved fava beans and peas (if you kept some) and a few mint leaves, and a drizzle of oil.