Spaghetti With Broad Beans

Preparation:

Preparation: Thinly slice the spring onions and stew them in oil for 10 minutes over low heat with the pan covered. Add the broad beans, 1 glass of water, salt and cook for 15 minutes. Blend 1/3 of the beans. Brown the garlic separately, add the whole and pureed broad beans, the chopped mint and let it infuse. Boil the spaghetti, drain them and pour them into the pan with the broad beans. Saute them over high heat for a few minutes then remove them from the heat and serve them with the pecorino cheese.