| 1 box | BARILLA Fettuccine Rigate |
| 1/4 cup | extra virgin olive oil |
| 4 ounces | pancetta, chopped |
| 2 medium | shallots, chopped (may substitute 1/2 cup chopped onions) |
| 1/4 teaspoon | crushed red pepper flakes (optional) |
| 2-1/2 cups | chicken broth, divided |
| 1 package (10 ounces) | frozen lima beans |
| 1/4 teaspoon | salt |
| 3 teaspoons | parsley, chopped, divided |
| 1/4 cup | freshly grated Pecorino Romano cheese |
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.