Pasta with Lima Beans and Swiss Chard

Cooking With Nick Stellino
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Ingredients:

3 quarts water
3 tablespoons olive oil
6 garlic cloves, thickly sliced
1/4 teaspoon red pepper flakes
2 tablespoons chopped fresh Italian parsley
1/2 onion, chopped
1 1/2 cups frozen lima beans, thawed
3/4 cup chopped prosciutto or ham
1/4 cup dry white wine
1 1/2 cups Chicken Stock
1/3 cup whipping cream
3/4 teaspoon salt
1/4 teaspoon black pepper
3 cups thinly sliced Swiss chard or spinach leaves
1 pound pasta - penne, ravioli, tortiglioni or spaghetti
1/4 cup freshly grated Parmigiano Reggiano cheese
Serves 4 to 6
Printable Version
Bring the water to a boil in a large pot. Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add the garlic, red pepper flakes, parsley, onion, lima beans and prosciutto or ham. Reduce the heat to medium anc cook until the garlic begins to brown and the inion is soft, about 5-6 minutes. Stir in the wine and boil until reduced by half, about 2 minutes. Add the chicken stock, cream, salt and pepper and simmer for 10-15 minutes, until the sauce is slightly thickened. Add the Swiss chard or spinach leaves to the sauce about 2 minutes before it's done, stirring well.
While the sauce is simmering, add the pasta to the boiling water and cook until just tender. Drain the pasta well and return it to the pot. Pour the sauce over the pasta and cook over medium heat, stirring constantly, for 3 minutes. Remove the pan from the heat, stir in the cheese and serve.
Wine Suggestion - Cabernet Sauvignon
©2013 Nick Stellino Productions