Pappardelle con Fave e Rucola is a creamy and satifying pasta dish that combines the nutty flavor of Lima beans and the unique peppery taste of arugula. A recipe perfect for a quick dinner as well as a dish for a special get together. A wide type of pasta like pappardelle, tagliatelle or fettuccine is called for here.
Serves: 4 | Time: 45 min
Ingredients:
- 12–14 oz (360–400 g) pappardelle, tagliatelle or fettuccine
- 1 lb (450 g) fresh or frozen Lima beans
- 5 Tbsp olive oil
- 2 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 cup (120 ml) dry white wine
- 2–3 Tbsp Pecorino Romano cheese or Parmesan grated
- 1 cup (240 ml) vegetable stock
- 1 cup (240 ml) light cream
- 1 bunch arugula, rucola, or rocket
- Pecorino Romano or Parmesan shavings for garnish
Preparation:
Bring water to a boil in saucepan. Add salt and cook the fresh Lima beans until tender 5–8 minutes over medium heat. If using frozen Lima beans, cook according to package instructions. Drain, and set aside 5 tablespoons of cooked Lima beans. You will need them later for the sauce. Keep the remaining beans warm.
Make the Lima bean sauce. Heat 2 tablespoons of olive oil in a small saucepan over medium heat and sauté the shallots and garlic until soft, about 5 minutes. Add the white wine and reduce by half. Add the reserved 5 tablespoons of Lima beans and cook 5 minutes longer. Add enough vegetable stock to cover the shallot/ bean mixture. Reduce to a light simmer and cook until beans are very soft and almost falling apart. Transfer to a blender while still warm and blend the mix until smooth. Stir in the remaining 2 tablespoons olive oil, the grated Pecorino Romano or Parmesan, and freshly ground black pepper. If consistency is too thick, add more vegetable stock. Transfer puree to a small saucepan and stir the light cream little by little until you obtain a smooth pourable sauce. Adjust the seasoning. Keep warm.
Cook the pasta. Cook pappardelle, taggliatelle or fettuccine in a large pot of salted boiling water until al dente. Before draining, reserve about 1 cup of pasta cooking liquid. Drain the pasta.
Assemble. Return the drained pasta to the pot and add the Lima bean sauce. Toss gently to coat. Add the reserved Lima beans and arugula and toss again. If the pasta seems dry, add the reserved pasta cooking water a little at a time — the sauce should coat the pasta without being pasty. Top with freshly shaved Pecorino Romano or Parmesan and serve.
Notes:
Lima beans: Frozen Lima beans have the additional bonus of being already shelled. They work just as well as the fresh ones.
Cream: Use light/ single cream, not heavy cream. Add it gradually, you want a smooth and coating sauce, not a thick gravy.
Rucola/Arugula or Rocket: Add arugula just before serving and toss it lightly under the pasta. It wilts quickly and stays bright green.
