Bring a large pot of well-salted water to a boil.

Cook the tagliolini pasta until al dente, following package instructions.

While pasta cooks, combine basil, almonds, garlic cloves, and olive oil in a blender.

Puree pesto until smooth, adding more olive oil if needed for consistency.

In a saucepan, saute minced garlic in olive oil until fragrant.

Add fava beans to the saucepan and cook briefly.

Remove from heat and stir in the pesto.

Reserve 1/3 cup of pasta water before draining the pasta.

Transfer cooked pasta to the saucepan with pesto and fava beans.

Add reserved pasta water and stir over high heat until sauce slightly thickens.

Stir in the ricotta cheese.

Serve immediately with grated Parmesan cheese.