Pasta with fresh fava bean sauce

Fresh fava beans can be quite the challenge to prepare but I try to take advantage of their availability in the local farmers' markets at least once each spring. Tonight I spent a few hours shelling them and then found a recipe for a fresh fava bean pasta sauce that seemed like a great way to use them. I don't really know exact measurements on this one so use it as inspiration if you're going to try the same dish. (I adapted this from a recipe I found on napastyle.com so take a look at that too.)

2 cups or more of fresh fava beans, shelled
1 clove garlic, sliced
1 tsp of dried oregano
olive oil
2 cups chicken stock
pasta of your choice
freshly grated pecorino
salt and pepper to taste
1/4 of a preserved lemon (optional), diced

Remove the fresh fava beans from their pods. In the meantime, put a pot of salted water on to boil. Blanch the favas for about a minute and then remove to a bowl of cool water. Drain. Use your finger to remove the outer membrane from each bean and set them aside.

Heat the olive oil in a saute pan and cook the garlic on low heat until it just starts to brown. Add the oregano, the chicken stock, preserved lemon and all but about a 1/2 cup of the favas. Cook for a few minutes, then remove the mixture to a blender or food processor to puree. Return the fava bean puree to the saute pan.

Boil water for the pasta. Cook pasta until within a few minutes of being al dente. Add cooked pasta back into the saute pan with the fava bean puree. Add enough water from the pot to continue cooking the pasta and stir to completely coat pasta with fresh fava sauce. When done, add the rest of the whole fava beans and generously grate pecorino over the pasta. Season with salt and pepper to taste, drizzle with some extra virgin olive oil and serve.