Shell the broad beans and boil them in plenty of salted, boiling water for 3-4 minutes, then strain them (keep the cooking water) and remove their skins. Set aside 2 heaped spoonfuls of beans and blend the rest in a food processor, with the olive oil and some salt, until creamy (if the consistency seems too thick, add 1 or 2 spoonfuls of the broad beans’ cooking water). Coarsely chop the slices of rigatino and sauté them in a heavy-bottomed frying pan that’s large enough to contain the pasta as well. When the pieces of rigatino are crispy, remove them from the pan, place them on kitchen paper and set aside. Cook the pici in plenty of boiling, salted water. In the meanwhile, put the cream of broad beans into the pan used to cook the rigatino, add half a ladle of the beans’ cooking water, the crispy rigatino and the whole beans you set aside. Strain the pasta “al dente” and toss it in the frying pan with the sauce for a few minutes. Let everything amalgamate well, and if it seems too dry add a little more of the beans’ cooking water. Sprinkle with the grated pecorino and serve the pici nice and hot …. buon appetito!