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PASTA WITH MARJORAM-FAVA BEAN SAUTE

CATEGORY:
Pastas

INGREDIENTS:
+ 2 tablespoons extra-virgin olive oil
+ 2 tablespoons unsalted butter
+ 1/3 cup diced onions
+ 2 ounces thinly sliced prosciutto, cut into strips
+ 1 teaspoon chopped fresh marjoram
+ 1 1/2 cups fresh fava beans, blanched and peeled (use rinsed and peeled, canned fava beans if fresh are unavailable)
+ 3 tablespoons dry white wine
+ 12 ounces cooked fettuccine
+ Salt and pepper to taste
+ 3 tablespoons grated Parmigiano-Reggiano, for garnish


INSTRUCTIONS:
Heat oil in a skillet over medium heat. Add the butter. When the foam subsides, add onions, prosciutto, and marjoram. Cook, stirring, until onions are softened, about 2 minutes. Add fava beans and cook until tender, about 4 minutes. Add wine and cook 2 minutes, or until the liquid has evaporated. Toss pasta in with the sauté and adjust seasonings with salt and pepper. Garnish with Parmigiano-Reggiano.

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