Pasta with beans and ricotta

Preparation:

Preparation: Peel the beans and possibly deprive them of the film. Brown the chopped spring onion in the oil and add the broad beans and white pepper and after a few minutes, a ladle of water and cook for 10-15 minutes. Boil the bucatini in salted water and drain; combine the beans; mix and mix the ricotta diluted in a little cooking water, then add the flaked pecorino cheese.