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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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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. Ingredients:
8 ounces uncooked rotini pasta |
1/4 cup extra virgin olive oil |
1 (15 ounce) can lima beans, drained and rinsed |
2 cloves garlic, crushed |
1 teaspoon dried tarragon |
1/8 teaspoon salt |
1/2 cup grated parmesan cheese |
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.
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