Region: Italy
Category: Pasta with Vegetables
Season: Spring
Difficulty: Easy but labor intensive
This preparation is one you should make in May or June when fava beans are in season. Some farmer’s markets sell fresh lima beans, but that is rare, so you can use frozen lima beans which will work fine. The macaroni and beans are tossed with cooked strips of prosciutto before being tossed again with the vegetables.
Yield: Makes 4 servings
Preparation Time: 40 minutes
3 tablespoons extra-virgin olive oil
2 ounces 1/4-inch thick prosciutto, cut into 1/8-inch thick strips
1 medium tomato, cut into strips
Salt and freshly ground black pepper to taste
3/4 pound macaroni
1 1/2 cups shelled and skinned fava beans (from 3 pounds of pods)
1 cup frozen lima beans
1 cup freshly grated parmigiano-reggiano cheese
1. In a large skillet, heat the olive oil over medium heat with the prosciutto, then cook until the prosciutto has rendered some fat. Add the tomatoes, season with salt and pepper, and turn the heat off.
2. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Add the fava and lima beans. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing. Transfer the pasta to the skillet and cook for 3 minutes over medium heat, stirring and tossing. Add the cheese and toss again and serve.
Posted: 12/25/2006
