Spinach, Lima Bean & Crispy Pancetta Pasta Will Bring A Smile To Your Face

Spinach, Lima Bean & Crispy Pancetta Pasta is a great addition to your pasta collection of dinner recipes to be cooked when you are in a mood to eat Italian.

Ingredients :-

• 1 (9 ounce) package fresh spinach pasta
• 1 and ½ cup diced pancetta
• 1 cup sliced shallots
• ½ tsp dried rosemary
• 4 cups baby spinach
• 3 tbsp lemon juice
• ¾ cup grated pecorino cheese, divided
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 package frozen baby lima beans, thawed

 Method :-

• Boil water in a saucepan and add pasta and cook according to package directions. Reserve 1 cup of water and drain the pasta.
• Heat oil in a non-stick frying pan over medium flame. Add pancetta and cook until crispy for about 10 minutes. Transfer to a plate. Add lima beans and shallots to the pan. Cook until the shallots are tender for about 3 minutes. Stir in garlic and rosemary and cook until fragrant for about 1 minute. Add spinach and cook until wilted for about 2 minutes.
• Add the pasta and the reserved water to the pan and cook until the sauce is thickened for about 1 minute. Stir in lemon juice, the pancetta and half the pecorino. Garnish the pasta with the remaining pecorino and serve hot.