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Farfalle, Rigatoni or Pappardelle with Fava Beans
    Makes 4 servings
        Fava beans can be a bother to prepare, but you don't need too many for this pasta. They stud the mixture like delicious jewels and are definitely worth the effort.
1 pound fava beans, husked
1 to 2 garlic cloves, to taste, peeled (optional)
1/2 cup nonfat cottage cheese
1/4 cup 1% or skim milk
Salt and freshly ground pepper to taste, plus 1 tablespoon salt for the pasta water
3/4 pound farfalle or pappardelle
2 tablespoons chopped fresh chives
1 ounce Pecorino or Parmesan cheese, grated (1/4 cup)

1. Bring a large pot or pasta pot full of water to a boil and drop in the fava beans. Boil for 1 minute, and remove with a slotted spoon or deep-fry skimmer and transfer at once to a bowl of cold water. Drain and peel off the skins. Set aside.

2. Chop the garlic in a mini-processor or a food processor fitted with the steel blade. When it adheres to the sides, stop the machine and scrape down the sides. Add the cottage cheese and blend until fairly smooth. Scrape down the sides. Add the milk and blend again until smooth. Add salt and pepper to taste. Transfer to a wide pasta bowl.

3. Bring the water in the pasta pot back to a boil and add a tablespoon of salt and the pasta.. Stir to make sure the pasta doesn't stick to the bottom of the pot. After 5 minutes, add the favas to the pot, and continue to cook until the pasta is cooked al dente, firm to the bite. Stir 2 tablespoons of the cooking water into the cottage cheese mixture, drain the pasta and favas and toss with the sauce, chives, and pecornio or Parmesan. Serve hot.

Advance preparation: The cottage cheese mixture will keep for as long as the cottage cheese will keep; the fava beans can be prepared up to a day ahead.

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