Start by washing, peeling and cutting carrots lengthwise, then drop them in the boiling pot of water along with the peas; Boil for 15 minutes.
In a meanwhile, roughly chopped scallions, cilantro, and chili peppers peel garlic and put in the food processor.
Once the carrots and peas are tender but not overcooked, drain and drop in the food processor and add lemon juice, olive oil, whipped cream, water, salt and pepper to taste; Process until it is creamy in texture and lump free.
Boil a large pot of salted water and put the Heartland Spaghetti in; Boil for 8-10 minutes or until it reaches your desired tenderness.
Peel and boil for several minutes Fava Beans; approximately 5 minutes in hot boiling salted (¼ tsp. Salt) water.
While the spaghetti and fava beans are boiling peel the scampi, wash, season with a bit of sea salt, cut in smaller pieces (optional) and drop on the hot olive oil greased the skillet. Cook for next 3-4 minutes on each side; once they are done, squeeze lemon juice on the scampi and set aside; Keep few unpeeled scampi per serving for the final plating-Just cook them few seconds longer.
In a large pan put just a drop of olive oil. Put the sauce in stir few times and right from the pot with the tongs take the spaghetti out and drop in the pan. Give the pan good shake back and forth, turn few times if you want with the tongs, add drained fava beans, scampi, cover and it's ready for serving.
If you have allergies on a scampi or seafood, you can use chicken breast for this dish.
If you cannot find fava beans you may use lime beans but it is optional, although fava beans add amazing amount of nutrition. You may also reserve some peas for the final plate presentation.