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.

Adam Dolge
Source: EatingWell Magazine, March 2020


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

477 calories; protein 20.9g; carbohydrates 61.6g; dietary fiber 8.2g; sugars 2.7g; fat 16.2g; saturated fat 6.6g; cholesterol 74.1mg; vitamin a iu 4438.7IU; vitamin c 28.9mg; folate 196.6mcg; calcium 123.8mg; iron 6.1mg; magnesium 135.8mg; potassium 662.9mg; sodium 687.1mg.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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! Read More
Rating: 5 stars
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? Read More