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Pappardelle with Butter Beans and Tomato Ragù

Fresh green lima beans brighten this flavorful dish.

This recipe was adapted from the CIA's Vegetarian Cooking at Home cookbook (2007, Lebhar-Friedman), available for purchase at bookstores nationwide.
This recipe was adapted from THE CULINARY INSTITUTE OF AMERICA VEGETABLES cookbook (2007, Lebhar-Friedman), available for purchase at bookstores nationwide. - See more at: http://enthusiasts.ciachef.edu/chilled-asparagus/#sthash.XjIvdArN.dpuf
CIA's Pappardelle with Butter Beans and Tomato Ragù recipe

Ingredients

Makes 4 Servings

  • 12 ounces fresh or dry pappardelle
  • Salt, as needed
  • 1 1/2 cups halved grape tomatoes
  • 3 tablespoons olive oil
  • 1 medium yellow onion, minced
  • 2 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 cup cooked butter or lima beans
  • 1/4 cup vegetable broth
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon chopped fresh basil
  • Ground black pepper, as needed
  • 1/2 cup grated ricotta salata cheese

Directions

  1. Cook pappardelle in boiling, salted water until tender (2 to 3 minutes fresh, 7 to 9 minutes dry). Drain; reserve 1 cup plus 3 tablespoons pasta water.
  2. In food processor or blender, blend 3/4 cup of the tomatoes until smooth; reserve.
  3. In large sauté pan, heat olive oil over medium heat. Add onion and cook until translucent, 4 to 5 minutes. Add garlic and sauté about 1 minute. Add 3 tablespoons reserved pasta water, tomato paste, puréed tomatoes, beans, broth, and the fresh herbs. Reduce heat and simmer until thick and chunky, 10 to 15 minutes.
  4. Add remaining tomato halves. Season with salt and pepper. Add pappardelle and toss with remaining pasta water. Serve with grated cheese.

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