fusilloni with broad beans pecorino marjoram

Ingredients

• 320g of Fusilloni Rigati Agnesi
• 300g fresh broad beans (or frozen)
• 50g Pecorino cheese, grated
• 1 tbsp extra virgin olive oil
• 1 garlic clove, minced
• 1 small onion, finely chopped
• 1/2 tbsp dried marjoram (or fresh if preferred)
• 100ml vegetable broth (or water)
• to taste salt and black pepper
• for garnish fresh marjoram leaves
• for serving Extra Pecorino