Spinach, Lima Bean & Crispy Pancetta Pasta

Ingredients:

  • 1 (9 ounce) package fresh spinach pasta

  • 1 tablespoon extra-virgin olive oil

  • 4 ounces diced pancetta

  • 1 (16 ounce) package frozen baby lima beans, thawed

  • 1 cup sliced shallots

  • 2 cloves garlic, minced

  • ½ teaspoon dried rosemary

  • 4 cups baby spinach

  • 3 tablespoons lemon juice

  • ¾ cup grated pecorino cheese, divided

Instructions:

  • 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.

  • 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.