Dip the fava beans in plenty of boiling salted water; after 3-4 minutes add the ditalini and cook, stirring occasionally.
While the pasta is cooking, remove the rind from the Fontina and cut it into 1 cm dice; finely chop the chives and coarsely crumble the black bread. Just before the pasta is cooked, melt the butter in a large non-stick pan and fry the chives and bread until crispy and golden.Drain the pasta and fava beans, transfer to a large bowl and mix with the diced Fontina. Season the pasta with the butter and the golden bread, put everything back in the pan, sprinkle with a grinding of pepper. Stir for a few moments over heat and serve immediately
