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Spinach Lima Bean & Crispy Pancetta Pasta

Dinner

Spinach Lima Bean & Crispy Pancetta Pasta

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.

Ingredients

  1. 1 (9 ounce) package fresh spinach pasta
  2. 1 tablespoon extra-virgin olive oil
  3. 4 ounces diced pancetta
  4. 1 (16 ounce) package frozen baby lima beans, thawed
  5. 1 cup sliced shallots
  6. 2 cloves garlic, minced
  7. ½ teaspoon dried rosemary
  8. 4 cups baby spinach
  9. 3 tablespoons lemon juice
  10. ¾ cup grated pecorino cheese, divided

Directions

  1. Bring a medium saucepan of water to a boil over high heat. Add pasta and cook according to package directions. Reserve 1 cup of water, then drain the pasta.
  2. 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.
  3. 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.

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