Garlic Tarragon Lima Bean Pasta Recipes

GARLIC & TARRAGON LIMA BEAN PASTA

Steps:

• Boil a large pot of water, add a dash of olive oil and a few tsp. of salt (depending on your preferences). Add pasta and cook until al dente. While the pasta cooks, heat olive oil in a large frying pan. Add the roasted garlic (should be soft like a paste), beans and artichoke hearts if used. Season with tarragon, salt & pepper to taste. Add enough parmesan to coat the beans evenly (approx. 1-2 cups is normally enough). When pasta is done, mix the bean mixture in, and add more parmesan if required, and a drizzle of olive oil if dry.

30 MINUTE CHICKEN & TARRAGON PASTA

Steps:

• Cook the pasta in boiling water for 8-10 minutes, or according to packet instructions, until just tender.
• Meanwhile, heat the oil and fry the chicken over a high heat for 4-5 minutes, stirring, until golden and cooked. Add the garlic, cream, tarragon and 3 tbsp of the pasta cooking liquid. Gently heat through.
• When the pasta is cooked, stir in the spinach (it will immediately wilt in the hot water). Drain well, then toss into the creamy chicken. Season with salt and pepper and serve with lemon for squeezing.

LEMON-GARLIC LIMA BEANS

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Place beans in a large saucepan; add bay leaves and water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, until beans are tender, 1-1/4 to 1-1/2 hours. Drain., In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add next 6 ingredients. Stir in drained beans and remaining oil; toss to combine. Sprinkle with additional parsley.