- Prep Time: 25m
- Cook Time: 10m
- Total Time: 30m
- Serves: 4 people
- 1/2 of a small to medium sweet onion, diced finely
- 5 tablespoons Newmans' Own Vinegar and Olive Oil Dressing
- 1 teaspoon sugar
- 1 teaspoon salt or to taste
- 1 teaspoon dried sweet basil
- 5 tablespoons vegan parmesan cheese (can use store bought, or make as per link above)
- 1 small bag frozen peas (or 2! I do two)
- 1 small box lima beans (go for the big kind, but if you can't find, the small will do)
- 1 pound spinach fusilli (plain will do, spinach is way better. and prettier).
- Boil salted water for the pasta and cook until al dente according to the directions. Drain and set aside.
- Put the onion in the bottom of a wooden salad bowl. Pour the Newman's Own dressing over the top and push it around with a spoon until the onion is good and coated. Add some sugar and salt, maybe half of the above, as well as a good sprinkling of dried sweet basil. Let sit a good 10 mins or so while you do other things.
- Mix the peas and lima beans together in a colander and run hot water over them until they are room temperature. You can also thaw in a pot over heat, but I always find this makes frozen beans soggy.
- Add the drained pasta to the onion-dressing mixture in the wooden bowl. Mix in the peas, limas and 4-5 tbsps of vegan parmesan. Toss everything well to coat in dressing. Now is the art of crack pasta. It will likely need a little more of everything and it never seems to be the same. Add some more sugar, salt, parmesan, basil and even dressing, tasting with each add until it\'s just right. Don't get overly eager, small sprinklings go a long way, and you want it to be gently perfect, not aggressively so. You'll know when you've got it right because you'll be curled up in the corner of your couch licking the empty wooden bowl. Don't say I didn't warn you.