4 pounds fava beans
3 tablespoons olive oil
2 tablespoons lemon juice
1 bulb green garlic, minced
1 tablespoon chopped fresh flat-leaf parsley
½ teaspoon lemon zest
sea salt and pepper to taste
Wedge of pecorino cheese, about 3 ounces
6 lemon wedges
1. Shell the fava beans. Bring a large pot of water to a boil over high heat. Add the shelled fava beans, reduce heat to medium, and simmer until skins begin to soften, about 20 seconds. Drain and cool.
2. To peel the beans, using a small knife, pierce the skin of each bean opposite end where it is attached to the pod. The bean will slip away easily from the 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. Serve immediately.