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Categories:
tomatoes chives green olives olive oil beans salt freshly ground pepper orecchiette romaine lettuce that
Viewed: 5 - Published at: 7 years agoIngredients
- 2 large ripe tomatoes, cut into small dice
- 1/2 cup minced chives
- 1/4 cup minced, pitted green olives
- 2 tablespoons olive oil
- 2 cups fresh or frozen lima beans
- 2 teaspoons salt, plus more to taste
- Freshly ground pepper to taste
- 1/2 pound orecchiette
- 4 cups romaine lettuce that has been cut across into thin strips
Method
- In a large bowl, toss together the tomatoes, chives, olives and olive oil.
- Set aside.
- Cook the lima beans in simmering water until tender.
- Drain and add to the tomato mixture.
- Bring a large pot of lightly salted water to boil.
- Add the orecchiette and cook until al dente, about 10 minutes.
- Drain.
- Toss the warm pasta into the salad.
- Add the salt and pepper to taste.
- Toss in the lettuce and serve immediately.
