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Asparagus, Lima Bean & Almond Pasta

Name: Asparagus, Lima Bean & Almond Pasta
Prep time: 20

(3 votes, average: 5.00 out of 5)

20 min prep

4 servings

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11 ingredients

This is an easy way to use the small green asparagus we get in the spring. It’s also a great dish to make if you’re feeling tired. You can literally pull it together in...

3 tablespoons sliced almonds
1 tablespoon sea salt, for the pasta water
8 ounces whole wheat penne rigate
1 pound green asparagus, trimmed and cut into 1-inch pieces
1 cup frozen baby lima beans
3 tablespoons olive oil
2 cloves garlic, smashed, peeled and thinly sliced
1 dried pepper pod de-seeded (optional)
3 tablespoons chopped Italian parsley
1 tablespoon grated Parmigiano Reggiano cheese (optional)
Sea salt and black pepper, or to taste

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Nutrition Facts

Calories

381 cals

Fat

15 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

10 g

Carbohydrates

52 g

Sugar

4 g

Fiber

6 g

Protein

13 g

Sodium

477 mg

Directions

Toast the sliced almonds in a heavy- wide pan until they are just turning golden. Transfer to a bowl and set aside.
Bring salted water to a boil in a large pot. Add pasta to the boiling water and continue to boil for 7 minutes, or 3 minutes less than package instructions. Add the asparagus and frozen lima beans to the boiling pasta and cook for 2 minutes. Reserve 1 cup of pasta water, then drain the pasta and vegetables -- they should be a little undercooked.
Meanwhile, in a deep pan or wok, heat olive oil over medium-high heat. Once the oil is hot, add the garlic and chili pepper, if using. Continue cooking until the garlic is light gold, about 3 minutes. Do not let the garlic burn.
Add the parsley to the pan and stir-fry for 1 minute. Add ¼ cup of pasta water to the pan and bring to a simmer. Add the almonds, and turn the heat down to medium. If the pan gets dry, add more pasta water, a little at a time.
Add the drained pasta, asparagus, and lima beans to the pan. Stir well, and add in the remaining pasta water, stirring continuously and allowing to reduce. Add the grated cheese and a grind or two of black pepper. Mix well and cook for another minute. Taste for seasonings then serve.

Chef Tips

Trimming asparagus is a pretty basic tip, but helpful to those new to using asparagus. The woody root ends should not be eaten and need to be snapped off before cooking. Hold the asparagus on either end, and bend the spear until it breaks. It will break right where the inedible part ends and the yummy juicy asparagus starts. Or for a less fun and maybe less satisfying way, simply cut the woody ends off — about ½ to 1 inch.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.