4 pounds fava beans, shelled
3 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, minced
1 tablespoon chopped flat-leaf Italian parsley
½ teaspoon lemon grated zest
sea salt and pepper to taste
Wedge of pecorino cheese, about 3 ounces
6 lemon wedges
1. Bring a pot three fourths full of water to a boil over high heat. Add the shelled fava beans, reduce the heat to medium, and simmer until the skins begin to soften, about 20 seconds. Drain and cool.
2. To peel the beans, using a small paring knife, pierce the skin of each bean opposite the end where it is attached to the pod. The bean will slip out easily from its skin. Discard the skins and set the beans aside.
3. In a bowl, whisk together the olive oil, lemon juice, garlic, parsley, and lemon zest. Season with salt and pepper. Add the fava beans and toss together. Using a vegetable peeler, cut the pecorino into thin shavings directly over the bowl. Toss the mixture gently.
4. Transfer to a platter and garnish with the lemon wedges.