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Pulire le fave eliminando il baccello, quindi sbollentarle per 3 minuti in acqua salata. Scolarle e trasferirle in una ciotola con acqua e ghiaccio. Premere ciascuna fava tra pollice e indice e rimuovere la pellicina esterna che le avvolge. Trasferire le pellicine delle fave in un boccale e lavorarle con un frullatore ad immersione aggiungendo un filo di olio extravergine di oliva, una macinata di pepe e un pizzico di sale. Tenere da parte.
Mondare e lavare le erbette e sbollentarle per qualche minuto nella stessa acqua usata per le fave, quindi scolarle, asciugarle e tagliarle grossolanamente. In una padella antiaderente rosolare l’aglio in camicia schiacciato con il palmo della mano e il peperoncino tagliato a rondelle con un goccio di olio extravergine di oliva, quindi unire le erbette, le fave, salare e spadellare velocemente il tutto.
Cuocere gli spaghetti integrali in abbondante acqua salata, scolarli ancora al dente e trasferirli direttamente in padella con le verdure, aggiungere poca crema ottenuta con le pellicine delle fave e mantecare il tutto per qualche istante, aggiungendo qualche cucchiaio di acqua di cottura della pasta.
Aggiustare di sale e servire con i formaggini Büsción di capra sbriciolati grossolanamente e un’ultima spolverata di Pepe della Vallemaggia.
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