This recipe features fresh Chanterelles, bright yellow mushrooms that grow in clusters in the forest. Their rich flavor makes them an excellent match for lima beans, also known as butter beans for their delicate buttery texture.
1/2 freshly grated Parmesan or Pecorino Romano cheese, plus more to taste
Salt and fresh cracked pepper, to taste
Bring a pot of water to a boil and add the lima beans. Cook until tender, 3 to 4 minutes. If desired, allow the beans to cool slightly and remove the skin by pinching each bean. Set the beans aside.
Add 3 tablespoons of oil to a large pan over high heat. When the pan is hot and the oil is shimmering, add the garlic and fry, stirring occasionally, until fragrant and golden-brown, about 1 minute.
Add the chanterelles and cook about 2 minutes, stirring occasionally, util they begin to wilt and reduce in size. Add 1/2 cup water to the pan to deglaze it, scraping up any browned bits with a spoon. Add the lima beans and remove the pan from the heat.
Meanwhile, bring a pot of water to a boil, salt it generously, and add Sfoglini Zucca. Cook until just under al dente, about 6 minutes, and drain.
Return the vegetables to high heat and add the Zucca. Moisten the mixture with 3 tablespoons of water and stir 1 to 2 minutes until the pasta is cooked al dente. Add 2 tablespoons of butter and 1/4 cup cheese, and toss to combine. Turn the heat off, stir in the chives, and season to taste with salt and pepper. Divide the pasta between four serving bowls and top with more cheese if desired.