Recipe courtesy of Williams-Sonoma. Adapted from Williams-Sonoma Lifestyles Series, “Classic Pasta at Home”, by Janet Fletcher (Time-Life Books, 1998).
Tender spring fava beans are prized in southern Italy, where they are ofen eaten raw with pecorino cheese. Here, this pleasing pairing is turned into a delicate salad with the addition of leaf lettuce, olive oil and lemon juice.