Warm Pasta E Fagioli Salad Recipe
Ingredients
| 1/2 pound whole-wheat penne | ||
| White kidney beans | 2 Can (10oz), drained, rinsed | |
| 1/2 fennel bulb or 2 celery stalks, thinly sliced | ||
| Grape tomatoes | 1 Pint, halved | |
| Onion | 1 Small, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| White balsamic vinegar | 4 Tablespoon | |
| Extra virgin olive oil | 1 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| 1 bunch watercress, tough stems discarded | ||
| Basil | 1/4 Cup (16 tbs), sliced | |
Directions
1 Cook the pasta according to package directions omitting the salt, if desired.
2 Meanwhile, combine the beans, fennel, tomatoes, onion, garlic, vinegar, oil, salt, and pepper in a large bowl.
3 Drain the pasta and add to the bean mixture; toss well. Arrange the watercress on a platter, spoon the bean mixture on top, sprinkle with the basil, and serve at once.
2 Meanwhile, combine the beans, fennel, tomatoes, onion, garlic, vinegar, oil, salt, and pepper in a large bowl.
3 Drain the pasta and add to the bean mixture; toss well. Arrange the watercress on a platter, spoon the bean mixture on top, sprinkle with the basil, and serve at once.
Chef
