Rigatoni with Fava Beans and Pecorino


 3 pounds fresh fava beans, pods removed (about 2 cups with pods removed)
1 pound rigatoni
3 Tablespoons extra virgin olive oil
2 Tablespoons butter
1 medium onion, sliced
2 cloves garlic
1/4 cup pine nuts
1/4 teaspoons red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/2 cup grated pecorino cheese, plus more for sprinkling
1/4 cup fresh basil (about 12 leaves), roughly chopped

Put a large pot of salted water on to boil for the pasta.

Put another large pot of salted water on to boil to blanch the fava beans.

Place a large bowl of ice water next to your stovetop.

When the blanching water boils, throw the shelled fava beans into the pot and blanch them for about one minute.  Remove them with a strainer to a bowl of ice water to stop the cooking process.  Remove the translucent skin from the beans.  They should slip right out, easily.

Add the rigatoni to the pasta water to cook and start preparing your sauce.

In a large skillet, add 1 tablespoon of butter, the onion and 1 tablespoon of the olive oil and cook until the onion starts to soften, about 2 minutes.

Add the garlic and pine nuts and cook until both have begun to toast, about 2 minutes, stirring often to keep the garlic from burning.

Add the red pepper flakes, oregano and 3/4 cup of the pasta water and mix to combine.  Add the fava beans.

When the rigatoni is just al dente, remove with a strainer and add right to the skillet with the onion and fava bean mixture.  Stir until the pasta is coated with the sauce, about 1 minute.

Remove the skillet from the heat.  Add the salt and pepper, the rest of the butter and the remaining tablespoon of olive oil, the grated pecorino cheese and the basil and mix everything together well.  Serve with pasta in individual serving bowls, sprinkled liberally with more pecorino and black pepper.