8 oz. linguine
3 ripe plum tomatoes, about 1/2 lb.
3/4 c. unsalted chicken stock
1 c. frozen lima beans, baby
1/4 tsp. salt
2 scallions, trimmed and thinly sliced
1 1/2 tbsp. grainy mustard
2 tbsp. unsalted butter

Place a tomato on a cutting surface with its stem end down. With a small, sharp knife, cut wide strips of flesh form the tomato, discarding its seeds and juice. Slice each piece of tomato flesh into 1/4 inch wide strips and set them aside. Repeat the process with the remaining tomatoes.

Pour the stock into a large, heavy bottomed skillet over medium heat and bring it to a simmer. Add the lima beans and salt, and cook for 6 minutes. Stir in the scallions and mustard; simmer for 1 minute more. Add the butter and the tomato strips, then simmer the mixture for an additional 2 minutes, stirring once.

Meanwhile, cook the linguine in 3 quarts of boiling water with 1 1/2 teaspoon salt. Start testing the pasta after 10 minutes and cook it until it is al dente. Drain the linguine and transfer it to the skillet with the lima bean mixture. Toss well and serve immediately. Serves 4.