Lima Bean & Mushroom Pasta

This pasta is fragrant and filling, but can transition well from season to season. Pair it with garlic bread and some nice wine and you've got a dish that can be eaten on the deck in summer, using some nice fresh tarragon, or in front of the fire in winter to warm you from the inside. The flavours are all adjustable - more garlic or less, it doesn't matter as long as you like the tastes.

• Ready In: 22 mins
• Serves: 4
• Yields: 4 plates

Ingredients

• 4  cups gemelli pasta, uncooked (or other small pasta such as farfalle, rotini, fusilli, penne etc.)
• 2  tablespoons olive oil
• 2 (15 ounce) cans lima beans, drained and rinsed (or flageolets which are delicate in both texture and flavour)
• 12  large cremini mushrooms, cut into medium pieces (not sliced)
• 6  garlic cloves
• 1  tablespoon dried tarragon (or to taste)
•  fresh ground black pepper
•  sea salt
• 1 -2  cup parmesan cheese

Directions

1. Bring a large pot of salted water to a rolling boil (1 tablespoons sea salt should do) and add a tablespoons of oil to keep the pasta from sticking. When at a boil, add the pasta and cook according to package directions.
2. While pasta is cooking, in a large non-stick skillet, heat olive oil over medium heat and sautee crushed garlic until fragrant and golden.
3. Add mushrooms and sautee until browned and they have given up their juices.
4. Add lima beans, adding extra olive oil if necessary, and season with tarragon, salt and pepper to taste.
5. When pasta is cooked to the desired texture, drain and add to beans. Add Parmesan and heat until it begins to melt and is well-distributed.
6. Serve immediately.