Tuesday Night: Pasta with fava beans + leftovers

Last night we had friends over to help eat leftovers from Andrea's defense party. Since the remains were all hors d'oeuvres, I also made a simple pasta sauce using fava beans from last week's CSA box and some green garlic and scallions we got at the farmers' market this week:

1 cup very thinly sliced green garlic
1 cup shelled and skinned fava beans
1 cup scallions, 1/4" slices
8 oz ricotta cheese
2 Tbs coarsely chopped parsley
chicken stock
olive oil
salt and black pepper

Cook the garlic slowly with olive oil in a covered pan until it is very soft and caramelizes (mine didn't get very brown, but it did start to have some of that excellent caramelized onion smell). Add the occasional splash of stock if things look dry.
Put the favas in a separate pan and add enough stock to just cover. Add a good pour of olive oil and the scallions, cover and bring to a gently boil. Cook until the beans are tender, a few minutes.
Stir in the ricotta cheese and caramelized garlic and cook over gentle heat until the sauce is warm. Adjust seasonings.
Just before serving, thin with some pasta water if the sauce needs it and stir in the parsley.

I think it would not have hurt to add a bit of lemon zest at the end here.

Cati brought a bunch of new kinds of chocolate that we'll have to make notes about too, but I'm not doing that now.