Pasta

Shell the broad beans and remove the tough outer skin. Set a few beans aside for a garnish and pour the rest into the mixer. Add half a clove of garlic, peeled and with the core removed, the grated cheese, the mint leaves and an ice cube. Dribble in the oil while operating the mixer in on-off mode to make a smooth, creamy mixture, then add salt as preferred. Cut the pork cheek into wide strips and fry in a non-stick frying-pan for a moment until crispy.

Cook the pasta in plenty of salted boiling water. In the meantime, transfer the pesto to a bowl. If it is too dense, thin with a spoonful or two of the water used to cook the pasta. Drain the pasta and pour it into the bowl with the pesto. Add a generous dash of pepper and mix well. Transfer the pasta to the individual plates, add the crispy pork cheek and complete with the whole broad beans set aside and a sprig of mint.