Warm Pasta E Fagioli Salad
|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|
|Freshly ground pepper||1⁄2 Teaspoon|
|Watercress||1 Bunch (100 gm), tough stems discarded|
|Sliced fresh basil||1⁄4 Cup (4 tbs)|
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.