Ingredients

3/4 pound uncooked strozzapreti or other short, twisty pasta

1 tablespoon extra-virgin olive oil

2 teaspoons butter

1 large shallot, thinly sliced

1 cup shelled and peeled fava beans or frozen edamame, thawed

1 cup shelled fresh English peas or frozen peas, thawed

3 tablespoons dry white wine

1/3 cup fat-free, lower-sodium chicken broth

1/4 teaspoon freshly ground black pepper

1 ounce prosciutto, chopped

1/2 teaspoon salt

1/4 cup whole-milk ricotta cheese

1 ounce pecorino Romano cheese, grated (about 1/4 cup)

Preparation

  1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup liquid; keep warm.

  2. Heat a large saucepan over medium heat. Add oil and butter; swirl until butter melts. Add shallot; cook 5 minutes or until shallot is tender and translucent, stirring occasionally. Stir in beans and peas. Increase heat to medium-high. Add wine; cook 30 seconds. Stir in broth and pepper; cook 5 minutes or until beans and peas are tender. Remove from heat; stir in prosciutto. Stir in pasta, reserved cooking liquid, and salt. Gently stir in ricotta and pecorino. Serve immediately.