Photo: Francesco Tonelli; Styling: Tiziana Agnello
3/4 pound uncooked strozzapreti or other short, twisty pasta
1 tablespoon extra-virgin olive oil
2 teaspoons butter
1 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 tablespoons 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)
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup liquid; keep warm.
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.
A fast easy weeknight meal that's kid friendly. I used Edamame instead of fava beans and also added the prosciutto to the shallots as another had done which made it crisp up nicely. My husband and I added red pepper flakes to ours to give it more flavor. So it was good but not one to be ripped out and added to my notebook of favorites.
Used 100% whole wheat gobbetti & chiocciole mixture. Also added the prosciutto earlier, midway during the shallot saute, so that it could brown and season the olive oil mixture. The creamy, ever so slightly salty/meaty flavored sauce complimented the whole wheat pasta beautifully. A light and extremely satisfying dish.