Springtime Pasta with Fava Beans and Herbs

2 cups shelled fava beans
1 cup shelled english peas
2 teaspoons fresh mint, minced
1 teaspoon fresh rosemary, minced
1 1/2 teaspoon fresh basil, minced
2 tablespoons spring garlic, minced
juice from 1 small lemon, to taste
2-3 tablespoons herbed quark mix (recipe below)
2-3 servings whole wheat fettucini
1/2 teaspoon Kosher salt, to taste
1-2 slices proscuitto, torn into bite size pieces
1 tablespoon toasted breadcrumbs

Heat a large pot of water to boil. This water will be used for the fava beans/peas and cooking the pasta, so it needs to be big enough for both.

Shell the fava beans and peas. Pop the beans into the boiling water for a couple minutes and pull them out. Let sit until cool enough to handle while you prep the herbs.

Peel the outer covering of the fava beans to reveal beautiful bright green little fava beans. Set aside. Combine the prepped herbs together including the salt. Reheat the "fava bean" water to a boil and add the pasta. Cook it according to the box directions while you make the Herbed Quark Cheese Mix. Drain the pasta.

Heat a saute pan with a little olive oil and saute the herbs for 1-2 minutes until aromatic, and add the favas. Toss together and add the lemon juice and additional olive oil if necessary. Turn off the heat and add the pasta and toss together in the saute pan. Toss in the torn proscuitto pices and top with the breadcrumbs.

Herbed Quark Cheese Mix:

1/4 cup quark cheese
1 tablespoon Parmesan cheese, grated
1 tablespoon spring garlic, minced
1 tablespoon fresh mint minced
Pinch salt and pepper to taste

Combine all ingredients together and refrigerate until ready to use.