You are here

Warm Pasta E Fagioli Salad

fast.cook's picture
Ingredients
  Whole wheat penne 1⁄2 Pound
  Canned cannellini beans 31 Ounce, rinsed and drained (2 Cans, 15 1/2 Ounce Each, White Kidney Beans)
  Fennel bulb/Celery stalks 1⁄2 , thinly sliced
  Grape tomatoes 1 Pint, halved
  Onion 1 Small, chopped
  Garlic 2 Clove (10 gm), minced
  White balsamic vinegar 4 Tablespoon
  Extra virgin olive oil 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Watercress 1 Bunch (100 gm), tough stems discarded
  Sliced fresh basil 1⁄4 Cup (4 tbs)
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.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Ingredient: 
Bean
Cook Time: 
6 Minutes

Rate It

Your rating: None
3.883335
Average: 3.9 (15 votes)