Tuscan Pasta Salad With Grilled Vegetables

Name: Tuscan Pasta Salad With Grilled Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 6 assorted baby bell peppers, halved and seeded; 425 grams cannellini beans, drained and rinsed; 2 smalls bulbs fennel, cored and cut into 1/4-inch wedges, plus 1/4 cup chopped fennel fronds; 2 Tbsps chopped fresh parsley; 1 Juice of lemon; 8 servings Kosher salt and freshly ground pepper; 108 milliliters extra-virgin olive oil; 150 grams ounces orecchiette (about; 85 grams parmesan cheese, shaved with a vegetable peeler; 1 small head radicchio, halved lengthwise and cored

Tuscan Past From preparation to the plate, this recipe takes approximately 30 minutes. It is perfect for The Fourth Of July.

Instructions

Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. 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.

Ingredients you will need

Salt And Pepper

Bell Pepper

Olive Oil

Radicchio

Peppers

Fennel

Equipment you will use

Grill Pan

Grill

Bowl

Remove from the grill and let cool, then cut into small pieces.

Equipment you will use

Grill

Bring a large pot of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add the pasta and cook until al dente (about 2 minutes less than the label directs).

Ingredients you will need

Pasta

Drain and rinse under cool water; shake off the excess.

Ingredients you will need

Shake

Water

Transfer to a serving bowl.

Equipment you will use

Bowl

Add the grilled vegetables, cannellini beans, the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt, and pepper to taste; toss.

Ingredients you will need

Cannellini Beans

Lemon Juice

Vegetable

Olive Oil

Parsley

Pepper

Salt

Add the parmesan shavings and fennel fronds and toss gently.

Ingredients you will need

Parmesan

Fennel

Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

Photograph by Yunhee Kim

Equipment

Ingredients

Servings:

assorted baby bell peppers, halved and seeded 425grams

cannellini beans, drained and rinsed 2smalls

bulbs fennel, cored and cut into 1/4-inch wedges, plus 1/4 cup chopped fennel fronds 2Tbsps

chopped fresh parsley 1

Juice of lemon 8servings

Kosher salt and freshly ground pepper 108milliliters

extra-virgin olive oil 150grams

ounces orecchiette (about 85grams

parmesan cheese, shaved with a vegetable peeler 1small head

radicchio, halved lengthwise and cored

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Banfi Rosa Regale Brachetto with a 4.9 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.

Banfi Rosa Regale Brachetto

This wine is featured at Starbucks® locations where their Evenings menu is offered.A soft red sparkling wine, made from Brachetto. This extremely aromatic, complex and historical grape variety grows only in the area of Acqui Terme, in Southern Piedmont. The cold maceration of the grapes, followed by a soft pressing, allows the extraction of the typical intense aromas from the skins and gives to the wine its characteristic light ruby red color. Very pleasant and extremely elegant.Perfect for any occasion. A unique and festive sparkling wine, seductive aperitif, and elegant dessert wine. Pairs well with seafood, cheeses, spicy fare and chocolate. Serve chilled.