Spring Peas and Greens with Cacio e Pepe Dressing
Food & Wine
Serves 4

I use butter lettuce as my greens here but arugula would be nice too.

1 large egg yolk
3 tablespoons buttermilk
1 small garlic clove, finely grated
½ cup extra-virgin olive oil
3 tablespoons finely grated Parmigiano-Reggiano cheese plus more for garnish
¾ teaspoon coarsely cracked black peppercorns
Kosher salt
2 pounds fava beans, shelled (2 cups)
2 cups fresh or frozen peas, thawed
4 cups spring greens, such as pea tendrils or baby arugula (2 ounces)
1 Hass avocado, peeled and cut into thin wedge

In a food processor, pulse the egg yolk with the buttermilk and garlic. With the machine on, drizzle in the olive oil until incorporated. Add the 3 tablespoons of cheese and the peppercorns and puree until smooth. Season the dressing with salt.

Bring a large pot of salted water to a boil. Fill a bowl with ice water. Boil the favas until just tender, 3 to 4 minutes. Using a slotted spoon, transfer the beans to the ice bath. Add the peas to the pot and cook until tender, 5 to 7 minutes for fresh and 1 minute for frozen. Drain and transfer to the ice bath. Drain the favas and peas. Pinch the fava beans out of their skins.

In a bowl, toss the favas, peas and greens. Add some dressing, season with salt and toss. Arrange the avocado on plates and top with the salad. Garnish with grated cheese and serve.