Fresh cavatellini pasta withcardoncelli mushrooms andfava bean puree

for 4 people

• 250 g dried fava beans
• 250 g cavatelliby Pasta Apulia
• 250 g cardoncelli mushrooms
• 1 garlic
• extra virgin olive oil
• sale as needed
• fresh parsley

Soak the fava beans for 12 hours in warm water. Boil the fava beans in plenty of water with a pinch of salt and a spoon of oilfor about three hours until they become puree, then whisk for a few minutes with an immersion blender.
In a saucepan heat the oil, add the garlic, which will be removed when well browned, add the mushrooms being washed and lightly squeezed before. Season with salt and cook until the cooking water released from the mushrooms has evaporated.
Boil the cavatelliby Pasta Apulia in salted water, drainal dente and combine them in a pan with the fava bean puree and cardoncellimushrooms. When all will be well blended, enrich the dish with fresh parsley.