Fresh Lima Bean and Romaine Lettuce Slaw With Orecchiette

Name: Fresh Lima Bean and Romaine Lettuce Slaw With Orecchiette
Total time: 35 min
Yield: 6 main course servings or 12 side-dish servings
Cuisine: italian
Ingredients: 2 large ripe tomatoes, cut into small dice; 1/2 cup minced chives; 1/4 cup minced, pitted green olives; 2 tablespoons olive oil; 2 cups fresh or frozen lima beans; 2 teaspoons salt, plus more to taste; Freshly ground pepper to taste; 1/2 pound orecchiette; 4 cups romaine lettuce that has been cut across into thin strips

By Molly O'Neill

Total Time: 35 minutes
Rating: 4(5)
Comments: Read comments

Featured in: Summer In Tuscany, And the Salad Is Bountiful

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Ingredients

Yield:6 main course servings or 12 side-dish servings

2large ripe tomatoes, cut into small dice
½cup minced chives
¼cup minced, pitted green olives
2tablespoons olive oil
2cups fresh or frozen lima beans
2teaspoons salt, plus more to taste
Freshly ground pepper to taste
½pound orecchiette
4cups romaine lettuce that has been cut across into thin strips

Ingredient Substitution Guide

Preparation

Step 1
In a large bowl, toss together the tomatoes, chives, olives and olive oil. Set aside. Cook the lima beans in simmering water until tender. Drain and add to the tomato mixture.
Step 2
Bring a large pot of lightly salted water to boil. Add the orecchiette and cook until al dente, about 10 minutes. Drain. Toss the warm pasta into the salad. Add the salt and pepper to taste. Toss in the lettuce and serve immediately.

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