Shell and blanch your broad beans in salted water for a few minutes, then drain and peel. Blend with your pecorino cheese and add EVO oil until creamy.

Cook your pasta in boiling salted water for 13 minutes, then drain all cooking water from the shapes (place them upside down on a clean tea towel).

Stuff Bunny with your cream of broad beans and pecorino cheese, decorate to taste with fresh broad beans, edible flower petals, mint leaves and a few drops of Greek yoghurt.