We opt for fresh spinach pasta here–it cooks quickly and adds a pop of color.
Cooking lima beans in pancetta drippings infuses them with flavor.
Add pasta and cook according to package directions.
Reserve 1 cup of water, then drain the pasta.
Meanwhile, heat oil in a large skillet over medium-high heat.
Add pancetta and cook, stirring occasionally, until crispy, 6 to 8 minutes.
Remove with a slotted spoon to a plate.
Add lima beans and shallots to the pan.
Cook, stirring occasionally, until the shallots are tender, about 3 minutes.
Stir in garlic and rosemary; cook, stirring, until fragrant, about 1 minute.
Add spinach and cook until wilted, about 2 minutes.
Add the pasta and the reserved water to the pan.
Cook, stirring, until the sauce is thickened, about 1 minute.
Stir in lemon juice, the pancetta and half the pecorino.
Serve the pasta topped with the remaining pecorino.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
