Coarse salt and freshly ground pepper
1 cup shelled fresh fava beans (about 1/2 pound in the pod)
1/2 cup roasted unsalted almonds (about 2 ounces)
1 small garlic clove, minced
1/2 cup finely grated pecorino cheese, plus more for sprinkling
1/4 cup plus 3 tablespoons extra-virgin olive oil
2 1/2 cups loosely packed fresh mint leaves
12 ounces angel hair pasta (capellini)
Blanch unshelled whole fava beans until bright green and tender, about 2 minutes. Run under cold water to stop the cooking. When cool, cut the tough outer skins and squeeze the beans from the skins (discard skins).
Pulse almonds with garlic in a food processor until coarsely ground. Add favas, cheese and oil; process to a paste. Add mint, and pulse a few times until combined. Season with salt and pepper.
Cook pasta, drain, and toss with pesto until coated. Garnish with grated cheese to finish.