Best 3 Heart Healthy Lima Bean Pesto Pasta Recipes
Indulge in the delectable heart-healthy Lima Bean Pesto Pasta, a symphony of flavors that nourishes your body and tantalizes your taste buds. This culinary creation features a vibrant pesto sauce crafted from fresh lima beans, aromatic basil, zesty lemon, and nutty Parmesan cheese, all blended to perfection. Tossed with al dente pasta, this dish is a delightful symphony of textures and flavors, complemented by a medley of roasted vegetables, sun-dried tomatoes, and crumbled feta cheese. Dive into the depths of flavor with this wholesome and satisfying pasta dish, sure to leave you feeling invigorated and revitalized.
**Additional Recipes:**
- **Lima Bean and Avocado Salad:** A refreshing and flavorful salad combining lima beans, avocado, cherry tomatoes, red onion, and a tangy vinaigrette dressing.
- **Lemon-Garlic Lima Bean Dip:** A zesty and creamy dip made with lima beans, lemon juice, garlic, fresh herbs, and a touch of Greek yogurt, perfect for gatherings.
- **Lima Bean and Corn Chowder:** A hearty and comforting chowder featuring lima beans, corn, potatoes, bacon, and a savory broth, perfect for a cozy meal.
- **Lima Bean Burgers:** A protein-packed and flavorful burger made with lima beans, quinoa, vegetables, and a blend of spices, served on a toasted bun with your favorite toppings.
- **Lima Bean and Feta Stuffed Peppers:** A delightful vegetarian dish featuring bell peppers stuffed with a mixture of lima beans, feta cheese, rice, herbs, and spices, baked to perfection.
HEART HEALTHY LIMA BEAN PESTO & PASTA
Pesto lovers check this out! A cholesterol-lowering fiber and protein filled pesto. Arugula gives this pesto a nice bite if you want more of a kick go ahead and add the optional sriracha sauce. The Lima beans, cheeses and olive oil gives this a butter texture and protein. The lima beans replace the nuts in pesto's. You can do 1/2 arugula and 1/2 basil for more of a bite! BUT be sure to use tender baby arugula for it is raw in this recipe. The older the tougher and stronger it gets.The cook time is for the pasta. Mine was 8 minutes but cook according to package directions.
Provided by Rita1652
Categories Lunch/Snacks
Time 23m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Into a running food processor place lima beans and garlic add arugula, basil and cheeses. Pulse to blend.
- Slowly add oil through feed tube to make a nice paste.
- Season with salt and sriracha sauce to your heat level.
- Toss on to hot cooked cavatappi pasta.
- Sprinkle with grated cheese and watch it disappear.
Nutrition Facts : Calories 529.6, Fat 23.8, SaturatedFat 5.5, Cholesterol 12.8, Sodium 297, Carbohydrate 61.2, Fiber 3.4, Sugar 2.3, Protein 17.4
PASTA, GREEN BEANS AND POTATOES WITH PESTO
The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make. Here, the magical green sauce is tossed with trenette (or any long pasta you can twirl around a fork), tender slices of potato and barely blanched green beans.
Provided by Nancy Harmon Jenkins
Categories dinner, weeknight, pastas, main course, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
- Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
- Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 304 milligrams, Sugar 2 grams
PESTO PASTA WITH WHITE BEANS AND HALLOUMI
This vegetarian weeknight dinner comes together in half an hour and is made super special with the addition of halloumi. It looks like a fluffy cloud when grated, and it gives the pasta just the right amount of salty tang. Be sure to use a very fine grater, like a Microplane, when you prepare the halloumi, as it will only add to the fluffy effect (which is what you're after). This is a full meal in its own right, but you can also serve it alongside a big green salad.
Provided by Yotam Ottolenghi
Categories weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Prepare the pasta: Add the oil to a large, lidded sauté pan, and then place it over medium-high heat. Once hot, add the garlic and chile, and cook for 2 minutes, stirring often, until the garlic is nicely golden. Stir in the thyme, beans, pasta, stock, 2 teaspoons salt and plenty of pepper, and bring to a simmer. Turn the heat to medium, cover, and cook for 12 minutes. Remove from the heat and let sit, with the lid off, for about 5 to 10 minutes. This will help it absorb more of the liquid.
- As the pasta cooks, make the pesto: To a food processor, add the nuts, garlic, arugula (rocket), parsley, half the oil, 1/2 teaspoon salt and a good grind of pepper. Pulse a few times, scraping down the sides and pulsing again until you have a coarse paste. Transfer to a small bowl and stir in the remaining olive oil, adding a touch extra if needed to loosen the pesto.
- When ready to serve, stir the lemon juice and half the pesto into the pasta (discard the chile, if you wish) and transfer to a large serving bowl or platter with a lip. Sprinkle over about half the halloumi, and serve with the extra halloumi and pesto to eat alongside.
Tips:
- To save time, use frozen lima beans instead of dried beans. Just be sure to thaw them before using.
- If you don't have a food processor, you can mash the lima beans with a fork or potato masher until they are smooth.
- For a vegan version of this recipe, use nutritional yeast instead of Parmesan cheese.
- If you like your pesto extra creamy, add a little more olive oil.
- Serve this pasta with a side of grilled chicken or fish for a complete meal.
Conclusion:
This heart-healthy lima bean pesto pasta is a delicious and easy meal that's perfect for busy weeknights. It's packed with flavor and nutrients, and it's sure to become a family favorite. So next time you're looking for a quick and healthy pasta dish, give this recipe a try. You won't be disappointed!
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