I had some cubed pancetta and prosciutto (the local farmers markets sells the bits too small to slice at a lower price - like cheese ends, only expensive Italian hams)
First, start a pot boiling with water for your pasta. Send your children or husband out to shell the lima beans.
I started by chopping two small onions into thin half moons. Into the hot pan they went, after a bit of oil:
Add the proscuitto and some onion to the pan to brown, then turn to low:
I soaked some dry mushrooms. Dry mushrooms are a great thing to have in your pantry, because they last for years, and can be used in small quantities. Pre soak them to add like a dish to this - just cover with warm water. If adding to soup, you can throw them right in.
I started the pasta (1/2 pound) in the water, and then added the lima beans:
I added about a cup of white wine to the onion mixture, as well as the reconstituted (but drained) mushrooms. Boil off about half the liquid from the wine.
Add a large spoonful of sour cream:
and some shredded cheese. I used some parmesan, some asiago and a little bit of Chevre from my cheese drawer. You can't see it, but I grated fresh nutmeg on top of the cheese as well.
Drain the pasta and beans, and stir into the creamy onion mixture. Serve with a fork!
I'm very sorry that this mixture didn't show how PRETTY this dish was, with the vibrant light green of the beans. 
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