Farfalle With Lima Beans and Sun-Dried Tomatoes

Ingredients

• 6 tablespoons olive oil
• 12 cup coarsely chopped onion
• 8 sun-dried tomatoes packed in oil
• blotted
• and cut into thin slices
• 1 -2 garlic clove
• minced
• 8 ounces farfalle pasta
• 1 (10 ounce) packagefordhook frozen lima beans
• fresh ground black pepper

Instructions

1. Heat oil in a skillet; add in onion; saute/stir until golden; stir in the tomatoes and garlic; set aside.
2. Meanwhile, cook farfalle in plenty of boiling salted water 3 minutes; add in the lima beans; cook until the pasta is al dente and the lima beans are tender, about 8 minutes; drain.
3. Toss the oil mixture and the pasta mixture together until blended; sprinkle with black pepper (and salt, if needed).