4 cups fresh lima beans (from about 5 pounds in the pod) or two 10-ounce
packages frozen baby limas, thawed
3/4 cup plus 1 tablespoon extra-virgin olive oil
1 rosemary sprig
2 garlic cloves, minced
2 1/2 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper
3/4 cup oil-cured black olives (about 4 ounces), pitted and halved
1/4 cup coarsely chopped flat-leaf parsley
One 2-ounce piece of Pecorino Romano cheese, shaved with a vegetable peeler
Thin baguette slices, toasted
If using fresh limas, blanch them in a large saucepan of boiling salted water until just tender, about 5 minutes; drain.
In a large saucepan, heat 3/4 cup of the olive oil with the rosemary. Add the lima beans and garlic and cook over moderate heat until the limas are soft, about 10 minutes. Drain the beans in a fine sieve set over a heatproof bowl. Discard the rosemary sprig and reserve the oil.
Transfer the lima beans to a food processor and pulse until pureed. With the machine on, gradually add the reserved oil and process until smooth. Add 2 tablespoons of the lemon juice and season with salt and pepper.
In a bowl, combine the olives, parsley and the remaining 1 tablespoon of oil and 1/2 tablespoon of lemon juice. Add half of the cheese and toss gently.
Spoon the lima puree onto a platter or into a bowl. Scatter the olive mixture and the remaining cheese shavings on top and serve right away, passing the baguette toasts alongside.
The lima bean puree can be refrigerated overnight. Serve at room temperature.