Well, you have endured a

Well, you have endured a lot of music and art stuff, so here is a recipe:

Pasta with fava beans, pancetta, and tomatoes (I may have given this to you already. If so, I am sorry, here it is again).

Fava beans can be eaten straight out of the pod when they are young and tender. If they are big, older beans, especially if they are starting to get starchy, they will need to be parboiled, refreshed and shelled. When they are ready, dice a big handful of thinly sliced pancetta (about 4 to 6 ounces). Dice a large shallot. Gently fry the pancetta in extra virgin olive oil. When the pancetta starts to brown add the shallot and fry until it is translucent. Add the favas and a generous splash of white vermouth. Simmer with tomatoes (use canned ones until July, then use your own seeded, peeled, and chopped vine-ripened organic heirloom ones) until the beans are fully cooked and the flavors integrated. Adjust for salt. Right before adding to pasta, toss in julienned basil (and fresh diced garlic to taste if you choose). Serve with shaved Reggiano Parmeggiana and a chilled Pinot Grigio or Orvieto Classico. If you are using it as a primo piatto, you can serve the red wine you are serving with the meat.

Buon appetito!