Serves 4 to 6
I got the idea for this recipe from an Italian friend. She made lima beans with tomatoes and basil, which is in the similar and related recipes. I thought it would make a great sauce for pasta and I was correct. This is a quick, easy, healthy and delicious Italian-inspired main dish.
Heat olive oil in large saucepan over medium-high heat. Add garlic and sauté for one minute. Add tomatoes, basil, salt and pepper. Cook for about 3 minutes. Add lima beans and stir. Cover pot and cook until beans are tender-crisp, about 20 minutes.
Meanwhile, cook pasta in according to package directions for al dente. Drain, reserving a little of the pasta water. Add pasta to beans and stir thoroughly. If necessary, add a little of the reserved water to moisten everything. Toss in the fresh basil. Turn off the burner and let set about 2 minutes to allow pasta to absorb the flavors. Serve immediately, passing grated cheese separately.
Notes: I prefer to use baby lima beans in this sauce, but you can use regular. It might take a little longer for them to cook. Gemelli is like two short strands of fat spaghetti twisted together. I love it for sauces like this. Unfortunately, I rarely find it locally so I usually substitute rotini or penne. Any short-cut pasta, regular or whole wheat, will be delicious.
This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.