325g fusilli bucati corti pasta
150g fresh broad (fava) beans (ful) (shelled weight)
150g fresh peas (shelled weight)
5 tbsp extra-virgin olive oil, plus extra for drizzling
60g grated Pecorino, plus extra shavings to serve
2 slices of prosciutto (Parma ham), finely chopped
1 garlic clove, very finely chopped or minced
½ handful of mint or basil leaves, very finely chopped
Sea salt and freshly ground black pepper
Bring a large saucepan of salted water to the boil and cook the fusilli bucati corti until al dente (check the instructions on your packet for cooking time).
Meanwhile, blanch the broad beans in boiling water for about 5 minutes until tender but not mushy, then drain and set aside to cool. Likewise, blanch the peas for about 3 minutes until tender but not mushy, then drain and set aside to cool.
In a small bowl, combine the olive oil, grated Pecorino, prosciutto, garlic and mint, season with a little black pepper and set aside.
Drain the pasta, stir in a drizzle of olive oil (to prevent sticking) and leave to cool.
In a large bowl, combine the cooled pasta with the broad beans, peas and the dressing mixture, and serve with extra shavings of Pecorino.