Lima Bean Pasta Recipes

Steps:

• Heat broiler. Place peppers, skin sides up, on a baking sheet. Broil 4 inches from heat until charred, 18 to 20 minutes. Let cool slightly; using a paper towel, rub off blackened skins. Coarsely chop peppers; set aside.
• Heat oil in a large saucepan over medium heat. Cook onion and carrots until beginning to soften, about 5 minutes. Add garlic, and cook until fragrant, about 1 minute.
• Add broth, thyme, lima beans, and 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer 15 minutes. Stir in basil and lemon juice.
• Working in batches (do not fill container more than halfway), puree soup in a blender or food processor until smooth. Return soup to pan; bring to a boil, and add pasta and reserved peppers. Season with salt and pepper. Serve hot.

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Cook the lima beans in the boiling water until tender, about 15 minutes. Add the corn and continue to cook until the corn is tender, about 2 minutes more. Transfer the beans and corn to a colander with a slotted spoon and run under cold water to stop the cooking process. Drain well and add to the bowl with the dressing.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
• Add the crabmeat, celery, chives and parsley to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

Steps:

• Heat oil in large nonstick skillet over medium heat. Add onion and sauté until tender and golden, about 10 minutes. Add garlic, thyme and crushed red pepper and stir 1 minute. Add squash and lima beans and sauté 3 minutes. Add 2 cups broth and bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 6 minutes. Season to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot. Add squash mixture to pasta. Toss to blend, adding more broth by 1/4 cupfuls to moisten if necessary. Season with salt and pepper. Transfer to bowl. Sprinkle with Parmesan cheese.

Steps:

• In a large skillet, cook garlic in oil for 1 minute. Add tomatoes and lima beans; cook for 3-5 minutes or until tomatoes soften and beans are tender. , Stir in the vinegar, brown sugar, lemon zest, oregano, salt and pepper flakes; cook 1 minute longer. Sprinkle with parsley if desired.

Steps:

• Bring the water to a boil in a large pot.
• Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes.
• Add the garlic, red pepper flakes, parsley, onion, lima beans and prosciutto or ham.
• Reduce the heat to medium and cook until the garlic begins to brown and the onion is soft, about 5-6 minutes.
• Stir in the wine and boil until reduced by half, about 2 minutes.
• Add the chicken stock, cream, salt and pepper and simmer for 10-15 minutes, until the sauce is slightly thickened.
• Add the Swiss chard or spinach leaves to the sauce about 2 minutes before it's done, stirring well.
• While the sauce is simmering, add the pasta to the boiling water and cook until just tender.
• Drain the pasta well and return it to the pot.
• Pour the sauce over the pasta and cook over medium heat, stirring constantly, for 3 minutes.
• Remove the pan from the heat, stir in cheese and serve.

Steps:

• Into a running food processor place lima beans and garlic add arugula, basil and cheeses. Pulse to blend.
• Slowly add oil through feed tube to make a nice paste.
• Season with salt and sriracha sauce to your heat level.
• Toss on to hot cooked cavatappi pasta.
• Sprinkle with grated cheese and watch it disappear.

Steps:

• Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
• Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
• Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.