With their smooth, pasty yet firm texture and mild flavor, lima beans are a supportive companion for pasta. Available in small and large sizes or use fava beans.
Servings and Ingredients
|2 lbs.||fresh fava beans in pods, or 1 pound Hy-Vee frozen baby lima beans|
|1||(16-oz.) box Hy-Vee penne rigate pasta|
|2 tbsp.||Hy-Vee Select olive oil|
|1||medium onion, chopped|
|4 clove(s)||garlic, minced|
|¾ c.||Hy-Vee 33%-less-sodium chicken broth|
|½ c.||dry white wine|
|2 tbsp.||fresh lemon juice|
|1 tbsp.||Hy-Vee butter|
|¼ tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee crushed red pepper flakes|
|½ c.||Hy-Vee shredded Parmesan cheese|
Things To Grab
- Large bowl
- Dutch oven
- Large skillet
- Trim and discard ends of broccolette; cut into 2-inch pieces. Prepare a large bowl of ice water; set aside.
In a Dutch oven, cook fava or lima beans in 3 quarts of boiling salted water for 1 minute; remove beans to ice water to cool, reserving boiling water in pot. Add pasta to boiling water; cook 4 minutes. Add broccolette and continue cooking 3 minutes more; drain.
Hyvee Culinary Expert TipIf using fresh fava beans: Shell fava beans using a paring knife to remove tip and peel string. Remove beans; set aside. If using frozen lima beans: omit this step.
- In a large skillet, heat olive oil over medium heat. Add onion; cook until tender. Add fava or lima beans and garlic; cook 3 minutes more.
- Add cooked pasta, broccolette, chicken broth, wine, lemon juice, butter, salt and crushed red pepper to skillet; cook 3 to 5 minutes or until pasta absorbs most of the liquid. Sprinkle with Parmesan just before serving.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 10mg
- Sodium: 250mg
- Total Carbohydrates: 67g
- Protein: 19g