Agriculture Reference
In-Depth Information
Cook the pasta in plenty of rapidly boiling salted water until almost tender, about 10
minutes. Drain and set aside, reserving some of the cooking water.
Combine the prosciutto, butter, lima beans and 2 tablespoons of the reserved pasta cooking
water in a cold skillet. Cook, covered, over medium heat, stirring occasionally, until the
beans begin to soften, about 5 minutes.
Add the squash, replace the cover and cook, stirring occasionally, until the squash softens
and begins to glaze, about 5 minutes more.
Add the tomatoes and cooked pasta to the skillet and cook, stirring, until the tomatoes be-
gin to melt into a sauce, about 3 minutes. Season with salt and pepper to taste. (Salt lightly
at first; the pasta cooking water is salted, and you might not need to add much.) Dust with
most of the grated cheese and divide among six heated pasta bowls. Garnish with the re-
maining cheese and serve immediately.
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