- 2 to 3 lbs. fresh fava beans, shelled
- kosher salt
- freshly ground black pepper
- 4 oz. Pecorino Romano
- extra-virgin olive oil
- 1 to 2 lemons
- finely chopped parsley, optional
- Bring a large pot of water to a boil. Add the fava beans and cook for one minute. Drain, then plunge the beans into an ice bath and let cool. Drain again. Peel the beans and place into a mixing bowl.
Season with salt and pepper to taste. Break the Pecorino into big chunks and sprinkle them into the bowl.
Drizzle olive oil over the mixture and toss. Sprinkle with lemon juice to taste. Add the parsley, if using, toss again, and serve.