TAGLIATELLE AND LIMA BEAN SOUP WITH WALNUT PESTO

TAGLIATELLE AND LIMA BEAN SOUP WITH WALNUT PESTO image

Yield 6-8

Number Of Ingredients 9

1/2 cup olive oil
1 large onion, diced
1/2 cup of flat leaf parsley
3 cloves of garlic minced
8 cups of water
1 package frozen lima beans
2 1/2 broken dried or fresh tagliatelle
1/4 cup walnut pieces
1/4 cup parm. reggiano-grated

Steps:

Heat the oil in a medium-sized soup pot over medium heat. Add onion and saute until golden about five minutes. Do not let the onion brown. Add 1/4 cup of the parsley and all the garlic. Stir well and cook until garlic is softened, two more minutes. Add water and lima beans and bring to a boil. Reduce heat to a very slow but steady simmer and cook, covered, until the beans are tender, 20-20 minutes. Remove two cups of beans and mash them in a food processor, return to soup pot. Add pasta, salt, pepper and cook uncovered until the pasta al dente. Meanwhile place the walnuts, grated cheese, and remaining 1/4 cup parsley in a small food processor. Pulse on and off 3 times to coarsely chop. Sprinkle the soup with more pepper, if desired, serve hot with a t of walnut pesto on each serving.