Butterflies & Lima Beans
Named after their butterfly shape, farfalle noodles are the perfect choice for simple pasta recipes like this one.
The wings of the butterflies cradle the lima beans very nicely en route to your mouth, and light citrusy sauce collects in nooks and crannies of the pasta.
This pasta makes a delicious quick lunch; very little prep or clean-up, and everything comes together in the time it takes to boil a pot of water and cook the noodles. It can be enjoyed either hot or at room temperature.
8 oz dried Farfalle pasta
2 cups frozen lima beans
1 small onion, finely minced
1 tablespoon butter
1 tablespoon grated lemon zest
4 tablespoons extra virgin olive oil
3 tablespoons fresh mint leaves (a small handful)
Salt and pepper to taste
Bring two pots of water to a boil; a large pot of very salty water for the pasta, and a medium pot of lightly salted water for the lima beans.
First, cook the lima beans until just tender, about 5 minutes.
Remove the beans from the heat and drain in a colander.
Quickly rinse with cold water to stop the cooking.
Add the pasta to the large pot of boiling water, and cook until al dente, about 7-8 minutes.
While the pasta cooks, in a large skillet over medium heat, cook the onion in the butter for about 3-4 minutes, until translucent.
Add the olive oil, lima beans, and lemon zest gently stir to combine.
Drain the pasta, reserving about 1/8 cup of the cooking water.
Add the pasta and reserved water to the skillet, and stir until heated through.
Add salt and pepper to taste, and just before serving, scatter with mint leaves.
If you prefer, frozen peas can be substituted very successfully for the lima beans.