1/4 cup coarsely chopped mint leaves, plus more leaves for garnish
1/4 teaspoon freshly ground pepper, plus more to taste
2 tablespoons extra-virgin olive oil
Fill a large stockpot with water, add 1 tablespoon salt, and bring to a boil; meanwhile, prepare an ice-water bath. Place fava beans in a sieve, and lower into water. Let water return to a boil, about 1 minute; blanch beans, 1 minute more. Remove sieve from water, and place beans in ice-water bath. Transfer to a colander; drain. Peel and discard tough skins; set beans aside.
Using same blanching water and sieve, blanch peas until just tender and bright green, 2 to 3 minutes. Remove sieve from water; place peas in ice-water bath. Transfer to a colander, drain, and set aside.
Discard blanching water; fill stockpot with fresh water. Bring to a boil, and add 1 tablespoon salt. Add pasta, and cook until al dente.
Meanwhile, in a large bowl, combine ricotta, Parmesan, chopped mint, and 1/4 teaspoon pepper. Just before pasta has finished cooking, add 1 cup cooking water to cheese mixture; stir to combine.
Drain pasta, and transfer to a serving bowl. Add olive oil, and toss. Add cheese mixture, reserved fava beans, and reserved peas; toss to combine. Season with salt and pepper, sprinkle with mint leaves; serve.
I so need to recharge my mind, body and soul right now! Sometimes in life we need to stop and relax and not feel guilty for doing so. It's ok to say no once in awhile. People will understand... After next week I'm going to make a point to stop & relax with my family! This picture just put a huge smile on my face... I needed that this morning!