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Pasta with Fresh Fava Bean Sauce

Ingredients: 137/4377 Quart(s) extra-virgin olive oil 163/10000 Pound(s) minced garlic 326/625 Ounce(s) finely chopped fresh oregano 1 1/2 low-salt chicken stock 1 Ounce(s) salt and black pepper 2 cooked, peeled fava beans 3/4 dried fettuccini 1/4 Pound(s) piece pecorino cheese or parmesan cheese Directions: Heat the olive oil in a medium saucepan over medium-high heat until hot. Add the garlic and sauti briefly until light brown. Stir in the oregano, then add 1 cup of the stock. Bring to a boil, season with salt and pepper, and add 1-1/2 cups of the fava beans. Simmer to blend the flavors, about 3 minutes. Scrape into a blender container and puree with the remaining 1/2 cup stock until smooth. Return the sauce to the pan and add the remaining 1/2 cup favas. Simmer gently and taste for seasoning. Add salt and especially pepper. Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain, reserving about 1/2 cup of the pasta cooking water. Pour the pasta into a warm serving bowl and add the sauce. Toss well and thin with the pasta water, if necessary, until the sauce is glossy and not sticky. Serve immediately and grate the cheese over the top at the table. Now's the time to use our extra virgin olive oil, or any other high quality olive oil to drizzle over the pasta. I like serving pasta in a warm ceramic bowl. Just before serving, ladle a little hot pasta water into the bowl for a couple minutes to warm it up. Drain the water before filling the bowl with the pasta.
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We recommend steeping for the full 24 hours, although the margaritas will still be great if the mixture is steeped only for the mi