Fettuccine with lima beans and artichokes
I'm in a light, summery mood today and have prepared a light summery dish: Fettuccine with lima beans and artichokes in a lemon and garlic wine broth with a little half & half and lots of freshly ground pepper. Lima beans, a.k.a. butter beans, have a delightful buttery taste and the pale green baby limas look great in waves of fettuccine. Not only do they look and taste good, they are packed with nutritional value: protein, B vitamins, iron, potassium, and magnesium. No wonder they've been popular since around 5000 B.C.! Today, they paired nicely with the artichokes. The meal was made in a snap and lovely and light, perfect for the first day I've actually felt too hot in a fleece.
Here's how to make a bowl for yourself:
6 oz dried fettuccine
1/2 cup frozen lima beans
10 frozen baby artichokes
1 tbsp olive oil
2 cloves garlic, crushed
2 tbsp white wine
1/2 cup vegetable broth
1-2 tbsp fresh lemon juice
1 tbsp half & half (optional)
salt and pepper
cheese shavings (optional)
snipped chives (optional)
Boil water and cook fettuccine per package with a tiny bit of olive oil.
In a small saucepan, parboil the lima beans and artichokes together for 1 minute. Drain.
In a large skillet, heat the olive oil and saute the garlic gently for 1 minute. Add the lima beans and artichokes, coat, and cook for 1-2 minutes. Add the wine and cook for 1 minute. Add the vegetable broth and lemon juice and cook gently for 2-3 minutes. Add half & half (if using). Turn off the heat and add the fettuccine to the vegetables and sauce. Season and serve immediately with cheese shavings (parmesan, gruyere - use a vegetable peeler for shavings) and snipped chives and a big glass of white wine. Follow with a healthy dessert of crunchy red grapes.