Ingredients

• 400 g fresh shelled fava beans
• 350 g mixed pasta
• 50 g bottarga of fresh mullet

For the recipe of pasta with broad beans and bottarga, boil the beans in salted water for 1 minute, then drain them keeping aside a ladle of cooking water; peel and whisk about 2⁄3 with 3-4 tablespoons of oil, a pinch of salt (if necessary) and a few tablespoons of cooking water until a thick sauce is obtained. Boil the pasta in salted water and drain it al dente. Remove the thin skin that covers the bottarga, then slice it finely. Pour the fava beans sauce into the dishes, spread the pasta over them and complete with the bottarga, the remaining broad beans, freshly ground pepper and a few marjoram leaves.

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