Categories: Main Dish, Pasta, Vegetarian

Ingredients

• 6 tablespoons olive oil
• 1/2 cup coarsely chopped onion
• 8 sun-dried tomatoes packed in oil, blotted, and cut into thin slices
• 1 -2 garlic clove, minced
• 8 ounces farfalle pasta
• 1 (10 ounce) package fordhook frozen lima beans
• fresh ground black pepper

Directions

1. Heat oil in a skillet; add in onion; saute/stir until golden; stir in the tomatoes and garlic; set aside.

2. Meanwhile, cook farfalle in plenty of boiling salted water 3 minutes; add in the lima beans; cook until the pasta is al dente and the lima beans are tender, about 8 minutes; drain.

3. Toss the oil mixture and the pasta mixture together until blended; sprinkle with black pepper (and salt, if needed).

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