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Lima Bean Pasta

Lima Bean Pasta

  • Prep

    10 m
  • Cook

    8 m
  • Ready In

    18 m
Julia

Julia

This is a heavenly recipe for a chilly night. It is quite garlicky, so if you don't like garlic, you might want to find another option for dinner! The ingredients are very easily adjusted, so if you really like tarragon, add more. If you hate it, add less, etc. The ratios are very flexible, so don't be afraid to experiment. The parmesan adds a lot of flavour.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 453 kcal
  • 23%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 56.4g
  • 18%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 580 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  1. Bring a large pot of lightly salted water to a boil. Place rotini pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  2. Heat the olive oil in a skillet over medium-high heat. Place lima beans in skillet. Season with garlic, tarragon, and salt. Cook and stir until heated through. Toss with cooked rotini and top with Parmesan cheese to serve.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

baskerville_gal
9

baskerville_gal

2/12/2009

I grew up hating lima beans. But I actually liked this dish. I didn't have tarragon, so I substituted a combination of fennel and anise. Also, I used lima beans cooked from dry. I liked what sauteing did to the flavor and texture of the limas.

CRUISEM
9

CRUISEM

9/18/2005

This was one of the BEST pasta dishes that I have had in a long time. It is VERY easy to make and is done in the time it takes to boil pasta. If I could have given it 10 stars I would have. Even my 2 and 4 year old sons ate it and they do not like any veggies. Yummy!!!!

Beckerkorn
8

Beckerkorn

3/15/2008

I had a can of lima beans that was an "inheritance" from my old roommate. This looked like the most appetizing way to cook them, and after actually trying the recipe, I think I was right. I still didn't like it very much, but I'll give you credit for finding a way to make lima beans palatable.

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