Italian Meats and Poultry Recipes - Fusilli with Prosciutto and Beans

Ingredients                      

• 12 ounces fusilli pasta

• 1 recipe Herbed Garlic Butter

• 1 19-ounce can fava beans or cannellinl beans (white kidney beans), rinsed and drained

• 2 cups grape tomatoes or halved cherry tomatoes

• 4 ounces thinly sliced prosciutto, torn into bite-size pieces

• 1/4 cup coarsely shredded pecorino Toscano cheese, pecorino Romano cheese, or grated Parmesan cheese (1 ounce)

• 1 1/2 cups loosely packed torn aruguta or watercress

• 3 tablespoons snipped fresh chives

• Coarse salt

• Black pepper

• Coarsely shredded pecorino Toscano cheese, pecorino Romano cheese, or grated Parmesan cheese

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Method:

1. In a 4-quart Dutch oven bring about 3 quarts lightly salted water to boiling. Add pasta to water and cook according to package directions.

2. Just before draining pasta, remove 1/2 cup of the pasta cooking water and set aside. Drain pasta; return to warm Dutch oven.

3. Immediately add Herbed Garlic Butter to pasta along with fava beans, tomatoes, prosciutto, and the 1/4 cup cheese.

4. Tossing constantly over low heat, gradually add 1/3 to 1/2 cup of the reserved cooking liquid as the butter and cheese melt and form a sauce. Add the arugula and chives; toss again. Season to taste with coarse salt and pepper.  

5. Serve immediately. Pass additional cheese.

Herb Garlic Butter : In a small bowl stir together 1/3 cup butter, softened; 4 cloves garlic, minced; 2 teaspoons snipped fresh thyme; 1 teaspoon lemon juice; and 1/4 teaspoon black pepper. Cover tightly and refrigerate until ready to use.