Farfalle With Lima Beans and Sun-Dried Tomatoes

1. 1

   Heat oil in a skillet; add in onion; saute/stir until golden; stir in the tomatoes and garlic; set aside.

2. 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. 3

   Toss the oil mixture and the pasta mixture together until blended; sprinkle with black pepper (and salt, if needed).

* Per serving · 4 servings · Values may vary.

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