Heart Healthy Lima Bean Pesto & Pasta |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 6 |
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Pesto lovers check this out! A cholesterol-lowering fiber and protein filled pesto. Arugula gives this pesto a nice bite if you want more of a kick go ahead and add the optional sriracha sauce. The Lima beans, cheeses and olive oil gives this a butter texture and protein. The lima beans replace the nuts in pesto's. You can do 1/2 arugula and 1/2 basil for more of a bite! BUT be sure to use tender baby arugula for it is raw in this recipe. The older the tougher and stronger it gets.The cook time is for the pasta. Mine was 8 minutes but cook according to package directions. Ingredients:
1 lb cavatappi pasta, cooked according to directions |
1/2 cup lima beans, defrosted |
2 -3 garlic cloves |
1 1/2 cups fresh basil, packed |
1/2 cup baby arugula, packed |
1 cup parmesan-romano cheese mix, grated |
1/4 cup part-skim ricotta cheese |
1/2 cup olive oil |
sriracha hot chili sauce (optional) |
Directions:
1. Into a running food processor place lima beans and garlic add arugula, basil and cheeses. Pulse to blend.
2. Slowly add oil through feed tube to make a nice paste.
3. Season with salt and sriracha sauce to your heat level.
4. Toss on to hot cooked cavatappi pasta.
5. Sprinkle with grated cheese and watch it disappear.
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