4 tablespoons fresh, whole wheat bread crumbs (about ½ slice bread)
6 ounces whole wheat penne or gemelli
1 (10-ounce) package frozen baby lima beans, thawed
1 ½ cups lightly packed baby arugula
1 cup lightly packed fresh basil leaves
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons water
2 garlic cloves, peeled
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons grated Parmesan
1 ½ cups, grape tomatoes, halved
Preheat oven to 350 degrees F.
Spread bread crumbs in small shallow baking pan. Bake, stirring once, until lightly toasted, 6-8 minutes. Transfer crumbs to plate and let it cool.
Meanwhile, cook pasta according to package directions, adding lima beans during last 3 minutes of cooking time. Drain, reserving 1 cup pasta cooking water. Transfer pasta-lima bean mixture to large bowl.
To make pesto, combine arugula, basil, oil, lemon juice, water, garlic, salt, and pepper in food processor and puree. Add Parmesan and pulse to combine.
Add pesto and tomatoes to pasta mixture, stirring until mixed well. Add reserved cooking water ¼ cup at a time, stirring, until mixture is just moistened. Divide evenly among 4 shallow bowls; sprinkle 1 tablespoon bread crumbs over each serving.