Recipes
Mediterranean White Bean, Snap Pea & Fennel Pasta Salad
Uses: penne, cannellini beans, sugar snap peas, fennel, plum tomato
Ingredients:
- 3/4 cup cooked penne, cooled
- 1/2 cup cannellini beans, rinsed and drained
- 1/2 cup sugar snap peas, trimmed and sliced
- 1/3 cup thinly sliced fennel
- 1/3 cup diced plum tomato
- 1 tablespoon vinegar
- 1 teaspoon oil
Instructions:
- Cool the cooked penne promptly before assembling the salad.
- Combine penne, beans, snap peas, fennel, and tomato in a bowl.
- Whisk vinegar and oil with oregano, garlic powder, black pepper, and a small amount of salt.
- Pour over the pasta mixture, toss well, and let stand for 5 minutes before serving.
Good for: A bright Mediterranean-style pasta salad with beans and crisp late-summer vegetables.
Optional: Add small spoonfuls of ricotta or chopped fennel fronds.