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Fettuccine Rigate with Lima Beans (Fettuccine Rigate con Fagioli Lima)

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 14 minutes

Servings: 4-6

Regions: Lazio

Wine pairing: Red

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Ingredients

1/4 cupextra virgin olive oil
4 oz.pancetta, chopped
2 mediumshallots, chopped (may substitute 1/2 cup chopped onions)
1/4 tsp.(optional) crushed red pepper flakes
2-1/2 cupschicken broth, divided
1 packagefrozen lima beans (10 oz.)
1/4 tsp.salt
3 tsp.parsley, chopped, divided
1 (14 oz.) boxBARILLA Fettuccine Rigate
1/4 cupfreshly grated Pecorino Romano cheese
1/4 tsp.crushed red pepper flakes, (optional)
3 tsp.parsley, chopped and divided


HEAT oil in large skillet over medium heat. Add pancetta and cook 3 minutes or until lightly browned. Remove pancetta from skillet and set aside. Add shallots and red pepper flakes to skillet; sauté 2 minutes, stirring occasionally.
ADD 2 cups chicken broth and bring to boil. Stir in lima beans and salt; cook 7 minutes or until tender, stirring occasionally.
PLACE lima bean mixture and 2 tablespoons of parsley in blender or food processor; blend until smooth.
COOK Fettuccine Rigate according to package directions; return pasta to pot after draining.
POUR lima bean mixture over hot Fettuccine Rigate. Add remaining chicken broth and toss gently. Transfer to serving platter; sprinkle with freshly grated Pecorino Romano cheese




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