Ideal for busy weeknights, this colourful pasta dish will be ready for dinner before the kids finish setting the table. Omit the pasta and you have a simple but satisfying side dish. Lima beans are also known as butter beans because of their rich, buttery flavour and texture.
5 tbsp. olive oil
3 cloves garlic, cut in half
1 tbsp. hot peppers packed in oil, roughly chopped, or to taste
10 ounces rainbow Swiss chard, blanched
1 (15 ounce) can lima beans, drained and rinsed
Salt and freshly ground pepper, to taste
1 pound farfalle or other short pasta
3 tbsp. grated Pecorino Romano cheese
2 tbsp. pine nuts, toasted
Bring large pot of water to a boil. Salt generously. Add pasta to boiling water and cook until al dente.
Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic. When garlic is lightly golden brown and has infused the oil, remove it and discard.
Add hot peppers, blanched Swiss chard and beans to skillet. Sauté until beans are heated through, about 5 to 7 minutes. Season with salt and pepper.
Add pasta to skillet and toss to combine. If needed add a little of the pasta water, to loosen the mixture. Finish with grated Pecorino Romano cheese and pine nuts.
Yield: 4 to 6 servings.