Ingredients
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3 quarts water
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3 tablespoons olive oil
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6 garlic cloves, thickly sliced
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1/4 teaspoon red pepper flakes
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2 tablespoons fresh Italian parsley, chopped
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1/2 onion, chopped
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1 1/2 cups frozen lima beans, thawed
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3/4 cup prosciutto or 3/4 cup ham, chopped
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1/4 cup dry white wine
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1 1/2 cups chicken stock
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1/3 cup whipping cream
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3/4 teaspoon salt
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1/4 teaspoon black pepper
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3 cups swiss chard or 3 cups spinach, thinly sliced
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1 lb penne or 1 lb spaghetti
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1/4 cup parmigiano-reggiano cheese, freshly grated
Instructions
- 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 and cook until the garlic begins to brown and the onion 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 cheese and serve.