Linguini with Limas & Mustard

This pasta dish comes together in the time it takes to boil linguine. Baby lima beans simmer in vegetable broth with sliced scallions and grainy mustard while the pasta cooks. By the time you drain the noodles, the sauce is done.

The mustard is the unexpected star. Grainy, whole-seed mustard adds a sharp, tangy bite that cuts through the starchy beans and pasta. It melts into the broth and creates a light sauce with real character.

Fresh plum tomatoes, seeded and added off the heat, bring brightness and a pop of color without turning this into a tomato pasta. They stay firm and fresh.

Pro Tips

• Use grainy mustard, not smooth yellow. The whole mustard seeds add texture and a sharper, more complex flavor. Smooth mustard blends in and disappears.
• Thaw the lima beans first. Frozen beans dropped straight into the broth need more time and cool down the liquid. Thawed beans cook in 7 minutes and keep their shape.
• Add tomatoes off the heat. They should warm through but not cook down. You want them firm, not stewed.
• Save some pasta water. If the sauce looks thin, a splash of starchy pasta water helps it cling to the linguine.

Variations

• Edamame swap: Use shelled edamame instead of limas for a slightly nuttier, firmer bean.
• Spicy mustard version: Add a teaspoon of Dijon alongside the grainy mustard and a pinch of red pepper flakes for more heat.
• Bacon and limas: Crisp a few slices of chopped bacon and toss them in with the sauce for a smoky, meaty addition.