Orecchiette pasta with wild garlic and beans

Ingredients:

• 450 gr. fresh orecchiette pasta
• 450 g hot Italian raw sausages, peel off the shell
• 1 cup shelled fava beans
• 3 cups chopped wild garlic, bulbs and leaves (or the same amount of leeks plus 1 clove of garlic)
• 2 tablespoons olive oil, plus extra for drizzling
• 2 tbsp. grated parmesan cheese

Preparation:

1. In a very large saucepan, bring 4.7 quarts of water to a boil with 3 tablespoons of salt.
   
   Add the pasta and cook until al dente, about 1 minute less than the package directions. Stir occasionally to prevent the pasta from sticking. Scoop out and reserve 1 cup of the cooking water, and discard the rest.
2. Meanwhile, place a large skillet over high heat. Add olive oil and ground sausage and cook for 2-4 minutes, breaking up the meat into pieces as it cooks. Add the broad beans and wild garlic, season with salt and pepper. Cook for 2 minutes.
3. Add the pasta and reserved cooking water to the saucepan and cook for 30 seconds, stirring. Remove from heat and stir in the Parmesan cheese. Drizzle generously with olive oil and sprinkle with a pinch of ground pepper.
   
   Author's note:
   
   To peel broad beans, remove the skins, then blanch the beans in boiling salted water for 30 seconds. Drain, transfer to a bowl of ice water, and squeeze the beans out of the skins.
   
   You can cook a dish of pasta and fava beans without adding sausage.