Bow Ties with Fennel, Green Beans and Baby Limas

Ingredients

 * 1 Tbsp olive oil
 * 1 medium onion, chopped
 * ½ medium bulb fennel, chopped (1 cup)
 * 4 medium cloves garlic, minced
 * 2 Tbsp fennel seeds, lightly crushed
 * 3 cups low-sodium vegetable broth
 * 1 cup frozen baby lima beans
 * 6 oz green beans, trimmed and halved (1½ cups)
 * ½ tsp salt
 * ¾ cup canned crushed tomatoes
 * ½ cup Kalamata, rinsed, halved and pitted
 * ⅓ cup chopped fresh flat-leaf parsley
 * ½ tsp freshly ground pepper
 * 12 oz dried bow-tie pasta (farfalle)
 * ½ cup freshly grated Parmesan cheese (2 oz; optional)

Directions

 * 1) Bring large pot of lightly salted water to a boil.
 * 2) Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add onion and fennel and cook, stirring often, until softened, about 5 minutes. Add garlic and fennel seeds and cook, stirring, 1 minute. Stir in broth and lima beans and bring to a simmer.
 * 3) Stir in green beans and salt, reduce heat to medium and simmer until all beans are tender, 15 to 20 minutes.
 * 4) Add tomatoes and simmer, stirring occasionally, until flavors have blended, about 5 minutes. Stir in parsley and pepper.
 * 5) Shortly before sauce is ready, add bow ties to boiling water; stir to prevent sticking. Cook, stirring often, until just tender, 8 to 10 minutes. Drain well and place in large warm serving bowl.
 * 6) Add bean mixture and toss to coat. Serve sprinkled with Parmesan if desired.