Tuscan Pasta Salad With Grilled Vegetables (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 small head radicchio, halved lengthwise and cored |
2 small bulbs fennel, cored and cut into 1/4-inch wedges, plus 1/4 cup chopped fennel fronds |
6 assorted baby bell peppers, halved and seeded |
1/2 cup extra-virgin olive oil |
kosher salt and freshly ground pepper |
8 ounces orecchiette (about 2 cups) |
1 15 -ounce can cannellini beans, drained and rinsed |
juice of 1 lemon |
2 tablespoons chopped fresh parsley |
3 ounces parmesan cheese, shaved with a vegetable peeler |
Directions:
1. 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.
2. 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.)
3. Photograph by Yunhee Kim
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