Shells with Lima Beans and Rosemary


  • 1 onion, quartered and thinly sliced crosswise
  • 1 T fresh rosemary, minced, or 2 t. dried
  • 2 c. frozen baby lima beans
  • ½ pound sweet cherry tomatoes, halved
  • 2 T fresh basil, minced
  • 2 T fresh parsley, minced
  • ½ c. vegetable stock
  • ½ c. dry white wine
  • 2 t. cornstarch
  • freshly ground black pepper
  • 12 oz medium pasta shells

Cook pasta according to package directions until al dente.

Meanwhile, boil lima beans for about 10 minutes, until tender.  Drain and set aside.  

In a large skillet, sauté the  onion and rosemary until soft.  Add the cooked lima beans, tomatoes, basil, and parsley.  Simmer for 3 to 5 minutes.

In a measuring cup or small bowl, combine the vegetable stock, wine, and cornstarch, mixing well.  Pour liquid into skillet with simmering bean mixture.  Stir until sauce thickens slightly. Season with freshly ground black pepper to taste.

Toss cooked, drained pasta with bean mixture.  Serve immediately.

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