She ain't the purdy-est pasta, but hot damn she's delicious. Sometimes the best meals are the ones you just sorta swoosh together out of a bare-bones pantry.
I'm a visual kid, and all about colour. But not today! Today is all about a health-conscious light meal in a pretty mundane shade of sage. I know I'm selling it here, but you do trust, right?
8 ounces Lemon Parsley Mafaldine
(you can use any sort of pasta you like - spinach, lemon pepper, or plain - but we are going for green, can substitute gluten-free)
4 cloves of garlic, minced
can of lima beans, drained
few glugs olive oil/ pats of butter
1 cup vegetable broth
1 cup milk (i was going for brothy, as opposed to real rich and creamy - if you want a creamier sauce, go on and use heavy cream)
dash of red pepper flakes
zest of one orange
1/2 cup fresh grated Parmigiano Reggiano, plus a good dusting for the tops
Set a large pot to boil and toss in a decent palm-full of salt. Meanwhile sauté minced garlic in olive oil until soft, add lima beans, broth and milk. Put 2/3 of the orange zest in as well as the grated Parmigiano Reggiano and red pepper flakes, stir. Once pasta is cooked (I enjoy pasta al dente) toss it into the sauce pan and mix thoroughly. Plate pasta, and sprinkle with remaining Parmigiano Reggiano and orange zest. Couple turns of the pepper grinder and Bon Appetit!