Servings:
Serves 6 Servings
Ingredients
- 3/4 pound uncooked strozzapreti or other short, twisty pasta
- 1 tablespoon extra-virgin olive oil
- 2 teaspoon butter
- 1 teaspoon large shallot, thinly sliced
- 1 cup shelled and peeled fava beans or frozen edamame, thawed
- 1 cup shelled fresh english peas or frozen peas, thawed
- 3 tablespoon dry white wine
- 1/3 cup fat-free, lower-sodium chicken broth
- 1/4 teaspoon freshly ground black pepper
- 1 ounce prosciutto, chopped
- 1/2 teaspoon salt
- 1/4 cup whole-milk ricotta cheese
- 1 ounce pecorino romano cheese, grated (about 1/4 cup)
Preparation
Baking Directions:
1.Cook pasta according to package directions, omitting salt and fat.
Drain in a colander over a bowl, reserving 1/4 cup liquid.
Keep warm.
2.Heat a large saucepan over medium heat.
Add oil and butter; swirl until butter melts.
Add shallot; cook 5 minutes or until shallot is tender and translucent, stirring occasionally.
Stir in beans and peas.
Increase heat to medium-high.
Add wine; cook 30 seconds.
Stir in broth and pepper; cook 5 minutes or until beans and peas are tender.
Remove from heat; stir in prosciutto.
Stir in pasta, reserved cooking liquid and salt.
Gently stir in ricotta and pecorino.
Serve immediately.
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