Highlight one of spring's most delicious flavors by using fresh fava beans in this dish. If fresh favas are unavailable, use fresh or frozen green peas instead. Pecorino is a semihard sheep's milk cheese, with a tangy bite. If unavailable, try ricotta salata (a pressed, dried ricotta) or feta cheese.

INGREDIENTS | SERVES 6

• 1 pound fresh fava beans, shelled (about 1 cup) or 1 cup fresh or frozen green peas
• 1 tablespoon olive oil
• 2 cloves garlic, finely chopped
• Pinch of crushed red pepper flakes (optional)
• ¼ cup black olives, such as niçoise or Kalamata, pitted
• 1 bunch broccoli raab, cut into bite-size pieces, blanched
• 1 box (1 pound) angel hair (capellini — extra-thin spaghetti)
• 1 tablespoon butter
• ¼ cup grated Parmesan cheese
• ¼ pound block pecorino, feta, or other semihard cheese
• Lemon wedges

1. Bring a large pot of salted water to a rolling boil. Drop the fava beans in for 2 minutes, then skim them out with a slotted spoon, and shock them by plunging them into ice-cold water. Peel off the outer leathery skin. Set them aside. Keep the water at a rolling boil.

2. Heat the oil in a large skillet over medium heat. Add the garlic, pepper flakes, and olives, and cook, stirring, until the garlic begins to brown. Add the broccoli raab; cook until heated through, about 2 minutes. Turn off flame.

3. Put the angel hair pasta into the boiling water, stir well to separate, and cook until tender, about 5 minutes — it cooks very quickly; drain, and add to the skillet, allowing some of the water from the pasta to drip into the pan. Toss with butter and Parmesan; season to taste.

4. Divide onto serving plates. Using a swivel vegetable peeler, shave pecorino cheese liberally over pasta. Serve with lemon wedges.