Linguine with Limas and Grainy Mustard
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INGREDIENTS 8 ounces of linguine
3 ripe plum tomatoes (about ½ pound)
¾ cup unsalted chicken stock
1 cup frozen baby lima beans
¼ teaspoon salt
2 scallions, trimmed and thinly sliced
1 ½ tablespoons grainy mustard
2 tablespoons unsalted butterPlace a tomato on a cutting surface with its stem end down. With a small, sharp knife, cut wide strips of flesh from the tomato, discarding its seeds and juice. Slice each piece of tomato flesh into ¼-inch-wide strips and set them aside. Repeat the process with the remaining tomatoes.
Pour the stock into a large, heavy-bottomed skillet over medium heat and bring to a simmer. Add the lima beans and salt, and cook for 6 minutes. Stir in the scallions and mustard; simmer for 1 minute more. Add the butter and the tomato strips, then simmer the mixture for an additional 2 minutes, stirring once.
Meanwhile, cook the linguine in 3 quarts of boiling water with 1-½ teaspoons of salt. Start testing the pasta after 10 minutes and cook until it is al dente. Drain the linguine and transfer to the skillet with the lima bean mixture. Toss well and serve immediately.
Serves 4