Fill a bowl with ice and water, and bring a large pot of salted water to a boil. Add the fava beans and cook until just tender (about 10 minutes, but it depends on the size). Drain and cool in ice water.

Drain again and peel off the skins with your fingers. Place the beans in a medium serving bowl. In a small bowl, combine the lemon juice, garlic and olive oil, ginger, the finely chopped herbs, salt, pepper, and the pine nuts.

Pour over the beans and toss. Add the cheese shavings, sprinkle with more pepper, and decorate with a few whole basil leaves.

As seen in the Joy of Kosher with Jamie Geller Magazine

May/June 2014

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