Soak the cashews in cool water overnight. The next day they will turn soft and pale brown.
Shell the fava beans. First, take the beans out of their pod. Second, pinch the skin with your nail and remove the inner skin layer.
Blanch the beans in boiling water for 2/3 min. Drain and set apart.
In a food processor add the cashews + lemon zest + lemon juice + garlic + half of the cooked fava beans + olive oil + water + parmesan and blend up until smooth.
Cook the orecchiette pasta in salted boiling water following the cooking time on the packaging. Drain.
In a large bowl combine the pasta + the remaining half of the cooked fava beans + 1/2 cup cashew pesto + mint leaves minced + parmesan or pecorino grated on top. Reserve some boiling water from the pasta to thin the pasta if needed.