The Bojon Gourmet

1 To make the sauce, place the drained cashews in the bowl of a blender and add the lemon zest and juice, miso, garlic, mustard, oil, salt, and half of the water. Blend on low to combine, increasing the speed to high and gradually adding the remaining water. Blend until silky-smooth, about 3 minutes total, scraping down the sides of the bowl as needed.
2 Meanwhile, prepare the vegetables. Shell the fava beans and peas, keeping them separate. Bring a large pot of well-salted water to a boil. Drop in the favas and cook until the skins are loose, about 2 minutes. Use a slotted spoon or strainer to fish out the favas and place them in a bowl filled with ice and cool water to stop the cooking. Slip the favas from their outer skin, discarding the skins and reserving the beans. If the beans aren't cooked through, you can blanch them a second time or saute them in a bit of olive oil; mine don't usually need this. Drop the peas into the boiling water and cook until bright green and crisp tender, 1-2 minutes. Fish out the peas and place them in the cool water bath to stop the cooking.
3 Add the pasta to the pot and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water. Drain the pasta well, return it to the now empty pot, and add the reserved sauce, cooked peas and favas, and chives, tossing gently to coat and adding a splash of the reserved pasta water if needed. Divide the pasta among plates or shallow bowls, and top with pepper and cheese, if you like.
4 The pasta is best freshly made, but the sauce can be prepared a day ahead, and the peas and favas can be shelled and blanched a day ahead, too.