14 oz dry spaghetti
300 grams shelled fava beans
1 red onion, diced
Extra virgin olive oil
1 handful of fresh mint
Remove the beans from the pod then, with a knife, remove the top.
Blanch the beans in boiling water for 2 minutes, then drain and transfer them to a bowl with cold water.
At this point you just need to remove the outer skin of the beans. Take a deep pan, pour in some olive oil and add the diced onion.
Fry the onion over low heat for about 5 minutes until they become translucent, then add the beans and salt.
Add a ladle of hot water and let it cook for about ten minutes. When cooked, add the chopped mint leaves and freshly ground black pepper.
Cook the spaghetti until just shy of al dente by about 2 minutes, then transfer the pasta to the pan with the beans—reserving about 1 to 1-1/2 cups of starchy pasta water. Finish cooking the spaghetti by adding the pasta water little by little, until the pasta is perfectly cooked and tossed nicely with the beans, onions & mint. Serve immediately.