Gemelli Pasta with Baby Lima Beans and Tomatoes
Serves 4 to 6
I got the idea for this recipe from an Italian friend. She made lima beans with tomatoes and basil, as in the similar and related recipes links, and I thought they would make a great sauce for pasta. This is a quick, easy and delicious main dish. 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 penne, which works just as well.
- 1/4 cup olive oil
- 6 large cloves garlic, minced
- 1 can (14.5-oz) whole tomatoes with juice, broken into small pieces
- 2 tablespoons dried basil
- Salt and pepper to taste
- 1 pound frozen baby lima beans
- 1 pound gemelli, penne or similar pasta (I prefer whole wheat)
- 2 tablespoons shredded fresh basil leaves (optional)
- Freshly grated Parmesan or Romano cheese
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.