Pasta salad with lima beans and anchovies
This Pasta Salad with Lima Beans and Anchovies is made with hearty whole-wheat pasta and beans, which makes you feel more satisfied after eating it.
Servings: 4 people
Ingredients
- 1 cup whole wheat Fusilli pasta
- 2 cups frozen baby lima beans
- 1/3 cup bean sprouts
- 1/3 cup red onions
- 1 red bell pepper finely diced
- 2 tbsp fillets of anchovies fine dice
- 1 tbsp chopped fresh thyme
- 2 sliced scallions
- 2 tbsp olive oil extra-virgin
- ¼ tsp crushed red pepper flakes
- Black peppers and salt
Instructions
- Bring a large pot of salted water to a boil over high heat. Once the water is boiling, add the Fusilli and cook according the package directions. Drain the pasta, rinse and transfer to a bowl.
- Bring a pot with lightly salted water to a boil over high heat.
- Add the frozen lima beans and cook for approximately 4 minutes.
- Once the beans are cooked, drain and add them to the pasta bowl.
- Add the remaining ingredients, including olive oil, chili flakes, black pepper and salt.
- Then toss well and adjust the seasoning if you think it is necessary.
Notes
- Make sure you pick up lima beans and not edamame beans. Their packaging looks very similar.
- Feel free to use a different pasta if you prefer.
- If you do not have red onions, you can swap for another onion.
- To store: Store leftover pasta salad in the fridge in an airtight container for up to 4 days.
- To reheat: Simply microwave the leftovers to reheat them or eat them chilled.
Nutrition
Serving: 1/4 | Calories: 243kcal | Carbohydrates: 34g | Protein: 9g | Fat: 8g | Cholesterol: 5mg | Sodium: 572mg | Potassium: 381mg | Fiber: 6g | Sugar: 4g