Pasta - Tuscan Pasta Salad with Grilled Vegetables
Salads - Soups - Sidedishes
1 sm. head radicchio, halved lenthwise and cored
2 sm. bulbs fennel, cored and cut into 1/4-inch wedges, plus 1/4 c. chopped fennel fronds
6 assorted baby bell peppers, halves and seeded
1/2 c. EVOO
Kosher salt and freshly ground pepper
8 oz. orecchiette (about 2 c.)
1 15-oz. can cannellini beans, drained and rinsed
Juice of 1 lemon
2 T. chopped fresh parsley
3 oz. parmesan cheese, shaved with a vegetable peeler
Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 c. EVOO. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio, 6 minutes for the fennel. Remove from the grill and let cool, then cut into small pieces.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the leable directs.) Drain and rinse under cool water; shake off the excess. Transfer to a serving bowl. Add the grilled vegetables, cannellini beans, the remaining 1/4 c. EVOO, the lemon juice, parsley, 1/4 t. salt, and pepper to taste; toss. Add the parmesan shavings and fennel fronds and toss gently. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temp. before serving.)
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