1. Roast the peppers in the oven. Preheat the oven to 400 degrees. Cover a baking sheet with foil and place the peppers on it. Roast in the oven for 30 to 40 minutes, turning the peppers every 10 minutes. They should be brown and their skins puffed. Remove from the oven and transfer to a bowl. Cover the bowl with a plate and allow to cool.

2. Meanwhile bring a large pot or pasta pot full of water to a boil and drop in the fava beans. Boil for 1 minute, 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.

3. When the peppers are cool enough to handle, peel them, holding the pepper over the bowl so that you catch any juices. Remove the stems, seeds and membranes and cut the peppers into thin 2-inch long strips. Strain the juices into a pasta bowl. Add the sliced peppers, salt, pepper, olive oil, garlic and basil. Toss together. Taste and adjust seasonings.

4. Bring the water in the 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 pasta cooking water into the pepper mixture. Drain the pasta and favas and toss with the roasted pepper mixture and the cheese. Serve hot or warm.

Advance preparation: The roasted peppers will keep for several days in the refrigerator, toss with the olive oil. The fava beans will also keep for a few days once blanched and peeled.