Pasta with faves, ricotta, and fennel – straight from my mom.
If in a can, have to shell them.
But if in a jar, you can see that they are small, green, and no shell – prob. from
Sautee onion and garlic in olive oil until clear.
Pour faves in that and simmer.
Cook ditalini pasta in the water. Drain the pasta when done and save some of the water – don’t drain it dry, leave it moist.
Dump the faves in the pasta pot, turn the stove back on, add some good ricotta a tablespoon at a time, as much as you want, and then leave it on the stove a bit because the ricotta is cold (from the fridge) and when it’s all warm, it’s done!
Serve with ricotta salata if you have it or parmesan.