Garlic Tarragon Lima Bean Pasta Recipe

Ingredients

4 cups small pasta (rotini, shell, penne, etc.)

Olive oil

Salt

Olive oil for frying

2 cans of lima beans (or flageolets)

1 head garlic, roasted

Fresh or dried tarragon to taste (suggestion: 1 Tbsp dried, palmful of fresh)

1 cup artichoke hearts, diced (optional)

Salt & pepper to taste

Grated parmesan.

Preparation

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.