ground black pepper
chopped Italian parsley
(2 ounces) shredded Asiago or Parmesan cheese
julienne-cut sun dried tomatoes *
(16 ounces) uncooked bow tie (farfalle) pasta
frozen baby lima beans
coarsely chopped onion
garlic cloves, minced
crushed red pepper flakes (optional)
Cut sausage in ½" cubes; set aside. Pour boiling water over tomatoes; let stand 20 minutes. Cook pasta in a large pan of boiling water for 2 minutes; add lima beans and cook 8 minutes longer or until pasta is tender. Drain and keep warm.
While pasta is cooking, heat olive oil in a large non-stick skillet over medium-high heat until hot; add sausage and onion. Cook, stirring frequently for 4 minutes or until sausage is lightly browned and onion is tender. Add garlic and red pepper flakes; cook stirring constantly 1 minute. Stir in tomatoes and soaking liquid, salt and pepper; heat through.
Toss pasta and lima beans with sausage mixture and parsley. Top with shredded cheese.
Cook's Tip: * Dry-pack julienne cut sun dried tomatoes work well in this recipe and can be found in the produce section of most grocery stores.