TUSCAN PASTA SALAD WITH GRILLED VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- 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 and 6 minutes for the fennel. Let cool, then cut into small pieces.
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water; shake off the excess. Transfer to a large bowl.
- Add the grilled vegetables and cannellini beans to the pasta; toss well. Add the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt and pepper to taste; toss. Add the Parmesan and fennel fronds and toss gently.
ORECCHIETTE WITH RAMPS AND FAVAS
"Nothing says spring like ramps. Their garlicky flavor pairs perfectly with the spicy Italian sausage," says Michael.
Provided by Michael Symon : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn't stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta.
- Meanwhile, put a large skillet over high heat. Add the olive oil and sausage and cook, breaking up the meat as it cooks, 2 to 4 minutes. Add the fava beans and ramps, season with salt and pepper and cook for 2 minutes.
- Add the pasta and reserved pasta water to the pan and cook for 30 seconds, stirring to blend. Remove from the heat and stir in the parmesan. Top with a good drizzle of olive oil and a sprinkling of freshly ground pepper.
TUSCAN PASTA SALAD WITH GRILLED VEGETABLES
Provided by Food Network Kitchen
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- 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. 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 label 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 cup olive oil, the lemon juice, parsley, 1/4 teaspoon 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 temperature before serving.)
TUSCAN FAVA BEAN AND ORECCHIETTE PASTA SALAD
We really love the texture, hardiness and earthiness of the fava beans, however, butter beans or large lima beans may be substituted.
Provided by Cathy Myers
Categories Tomato Pasta Salad
Time 1h45m
Yield 2
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Stir in orecchiette pasta and cook uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and rinse in cold water.
- Whisk the olive oil, vinegar, garlic, thyme, black pepper, and salt together in a bowl until dressing is mixed.
- Combine the fava beans, cooked pasta, grape tomatoes, red onion, celery, and basil in a large bowl. Toss to coat with the dressing. Cover and chill at least 1 hour.
Nutrition Facts : Calories 690.7 calories, Carbohydrate 86 g, Fat 30.3 g, Fiber 14.7 g, Protein 19.7 g, SaturatedFat 4 g, Sodium 837.2 mg, Sugar 3.7 g
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