There was a brief discussion here about fava beans last summer http://www.seriouseats.com/talk/2010/07/fava-beans---how-to-cook-em.html. Have you had other thoughts on the topic since then? I'm thinking about experimenting with a light pasta carbonara with favas and bacon; also about blanching fava beans, cooling them and then adding to spring salads with maybe a lemon/tarragon vinaigrette.