Allergies aside, spring also means fresh crops of asparagus, artichokes, peas and fava beans... all favorites of mine.
There are so many dishes where I can include these, but some of my favorite are a pasta dish with peas and fava beans and an artichoke salad with Parmigiano Reggiano cheese, a seasonal classic.
Shelling fava beans correctly is important. One needs to remove the beans from their pod, then cooked briefly in boiling water until a second skin starts separating.
Drain and remove this second skin, now you can enjoy these beans without suffering from its collateral effects.
Clockwise from top left: fava beans with second skin on, on top right with second skin removed, and below, the empty second skins...