Farfallini pasta with beans

Ingredients:

• 1 kg fresh fava beans (garden beans) in pods, peeled
• 1 cup farfallini pasta (butterflies) or other small pasta
• 3 tbsp. l. olive oil
• 1 clove garlic, crushed
• 4 sprigs of mint
• 1 tbsp finely chopped mint leaves
• 4 sprigs of parsley
• 1 tbsp finely chopped parsley leaves
• 1 bunch of green onions, cut into rings
• 2 tbsp (30 g) butter
• Coarse salt and freshly ground pepper

Preparation:

1. Boil the beans in salted water for 30 seconds. Transfer the beans to a bowl of cold water and ice and let them cool for 5 minutes. Drain and peel the beans.
2. Cook the farfallini pasta in salted water until tender. Reserve 1.5 cups of the broth for the sauce, and drain the rest.
3. Heat olive oil in a large skillet over medium heat. Add garlic, mint sprigs, parsley sprigs, and green onions (except 2 tablespoons). Cook, stirring, until the onions are soft, 1 to 2 minutes. Add the beans and 1 cup of the remaining broth. Bring to a simmer and cook until the beans are tender, 8 to 10 minutes. Once cooked, remove the garlic and green onions from the skillet.
4. Add the pasta to the pan and cook, stirring, until the pasta has absorbed some of the sauce, about 3 minutes. Add the butter, chopped mint and parsley, remaining green onions, and salt and pepper to taste. Stir in more broth if needed.