Method:

Prepare the Broad Beans: If you’re using fresh broad beans, peel them and blanch them in boiling water for about 2-3 minutes. Once they’re cool, peel off the outer skin to reveal the tender green beans inside. If you’re using frozen beans, you can skip this step and just defrost them.

Cook the Pasta: In a large pot, bring salted water to a boil and cook your pasta according to package instructions. Drain the pasta, saving a little pasta water for later.

Sauté Garlic and Beans: While the pasta is cooking, heat the olive oil in a frying pan over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the broad beans and sauté for another 5-7 minutes, until they’re tender and slightly caramelized.

Combine: Add the cooked pasta to the pan with the broad beans, tossing everything together. If the mixture seems dry, add a little reserved pasta water to loosen it up. Season with salt and pepper to taste.

Add the Pecorino: Once the pasta and beans are well mixed, sprinkle the grated Pecorino cheese over the top and toss again until it melts into the pasta.

Serve: Garnish with fresh mint or basil, if desired, and serve immediately.

Variations:

Vegetarian: Skip the garlic and use vegetable broth instead of oil for a lighter version.

Vegan: Use vegan cheese in place of Pecorino or skip the cheese entirely and use nutritional yeast for a cheesy flavor.

With Pancetta or Guanciale: If you prefer a meatier dish, you can add diced pancetta or guanciale to the pan with the garlic for a salty, savory depth.

Tips:

Fresh Beans: If you use fresh beans, make sure to peel them thoroughly to avoid any bitterness.

Pasta Types: Short pasta like fusilli, penne, or farfalle works best with broad beans, but feel free to use your favorite shape!

Cheese: Pecorino Romano is ideal for its sharp, salty flavor, but you can substitute it with Parmesan if needed.