Farfalle With Lima Beans and Sun-Dried Tomatoes

Eat more lima beans

• Ready In: 41 mins
• Serves: 4

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).