Pasta with Fresh Lima Beans and Pancetta
My CSA share this week included fresh lima beans. I've never cared for them much. I remember swallowing them like pills as a child. But I thought I should give them a fare try. 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...