Grill the peppers over an open flame, turning until charred on all sides. Rinse under running water to easily remove the skins.
Bring a pot of water to a boil. Add the shelled fava beans and cook for 4-5 minutes from the moment it resumes boiling. Drain, then remove the outer skins. Reserve in a bowl.
Prepare the dressing: Blend lemon juice, crushed anchovies, olive oil, vinegar, and cayenne until smooth.
Remove the stems from the peppers, halve lengthwise, remove white ribs and seeds, then slice into strips.
In a large pot, bring 3 liters of salted water to a boil. Add peanut oil and thyme seeds, then cook the elbow pasta for about 14 minutes. Refresh under cold water and drain.
Chop the chives. Toss the fava beans with some dressing. Dress the pasta and arrange on a serving platter.
Toss the pepper strips in vinaigrette and arrange around the pasta.
Add the dressed fava beans to the pasta.
Sprinkle with pink peppercorns, chives, and crushed star anise.
Source: The Book of Dough by Hubert
