Friday, March 12, 2010
Lima Bean & Pesto Pasta with nutmeg
This is a light and tasty dish for a weeknight meal. I whipped this little pasta dish up while feverishly cooking a chocolate cake for my co-workers. My kitchen is barely recovered from all the pasta and chocolate splatters. I am so not a neat cook, are you? I often have to do mini-cleanings throughout a cooking adventure just to keep my head above water.
8-12oz of Spiral Pasta, or a whole box who am I kidding.
1 ½ cups heavy whipping cream
1 14oz can of Lima Beans, drained
3-4 tbs of pesto, I used roasted red pepper
2 tbs Olive Oil
Salt & Pepper
Fresh grated nutmeg, about ¼ tsp (secret ingredient)
Parmesan, as much or as little as you like
Pine Nuts, same as above
Cook pasta as directed on package, drain and toss with Olive oil & nutmeg. In a sauce pan bring to a simmer the cream, lima beans & pesto. Once simmering, toss that into your pasta and stir. Top with your parmesan & Pine Nuts…and don’t forget your salt & pepper.