An old recipe, a creamy emulsion of raw fava beans from San Remo, whose name derives from the Arabic mar-a ("seasonig", "sauce").
It is usually served with meat or stockfish, but it's very good as an appetizer simply spread on country bread or on crackers.
If you want to use it on pasta, loosen it with a little more olive oil, hold back some of the water in which you cooked the pasta and add a tablespoon or two to the marņ.
100 g (4 oz) "Pecorino Ligure di malga" or "Pecorino sardo" ewe's cheese
250 g. (9 oz.) fresh fava beans (no shell)
6 - 8 fresh mint leaves
a clove of garlic
extravirgin olive oil
salt
Peel away the thin pale skin of each bean and blend them finely (in a mixer) with the garlic and the mint leaves.
Add the grated cheese and salt, dilute with the oil until you have a creamy sauce.