This is a seasonal dish. The lima beans must be fresh, and the tomatoes ripe and sweet. And please, get the best, creamiest feta cheese you can find.

1 lb. fresh, shelled lima beans
6 Tbs. fruity virgin olive oil
2 cloves garlic, finely chopped
3-4 cups finely diced tomatoes (mixed colors if possible)
1/3 cup fresh marjoram leaves
8 oz. feta cheese, crumbled
1 lb. sturdy pasta (rotini, cavatappi, shells...)
salt and pepper to taste

Boil the pasta in a large pot of salted water, and have your other ingredients ready. When the pasta is about three minutes short of its perfect al dente stage, put 2 tablespoons of the olive oil into a large, hot skillet and add the garlic. Let the garlic sizzle for a minute or two, then add the tomatoes.

Immediately drain the pasta and add it to the tomatoes, along with the marjoram. Toss together just until the tomatoes are hot and have released their juice, no more than a minute. Add the feta cheese and toss a few seconds longer. Season to taste with some salt - carefully - and fresh ground pepper.

Remove the skillet from the heat, drizzle on the remaining olive oil, toss one last time and serve at once.

Serves six to eight.