Spinach, Lima Bean & Crispy Pancetta Pasta

This is a great weekday dinner. The pancetta adds a lot of flavor to the dish. Fresh pasta is the way to go. Don’t substitute with dried pasta, it won’t taste the same.
Shaved or grated Parmesan works well if you don’t have Pecorino.

I found this recipe to be delightfully delicious. The final product provided a welcome medley of textures and detention that was surprising as I'd never have considered lima beans with a pasta dish. I enjoy salt more than I should, but found thawing the beans in salted water for 2 hours allowed them to absorb a familiarity noted in the southern preparation of lima beans I am more accustomed to. A spritz of fresh lemon juice once plated gave a bright pop to every bite. I thoroughly enjoyed the ease and taste of this meal.

This recipe was over the top fabulous! I only had butter peas on hand, so I used those - I just covered the pan for a bit with a little of the pasta water (prior to adding pasta) until they were tender, and then I continued on with the recipe. Absolutely fabulous! My substitutes: 12 oz butter peas, thawed, 1 onion vs. shallot, no rosemary and a mix of pecorino and warm. The fresh pasta puts it over the top. QUESTION FOR EATING WELL... after you brown the pancetta and remove with slotted spoon to a plate there is no mention of adding it back in. I added it in at the end because in your photo I see pieces of pancetta. So I'm assuming you don't just brown and not eat it? Can you please clarify? Or are you just using the fat from the pancetta and you only sprinkled some on your image for the magazine, but recipe has none? Add it, it's fabulous!

Delicious! But i have a question about the lima beans. Recipe just calls for thawed beans then you cook in skillet. I thought frozen lima beans always had to be booked for 10 minutes to about toxicity. Is that step missing here?