Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Pasta Salad with Summer Beans and Herbs

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Pasta Salad with Summer Beans and Herbs Empty Pasta Salad with Summer Beans and Herbs

    Post by Lobo Sun Jan 17, 2016 10:54 pm

    Pasta Salad with Summer Beans and Herbs Img96l
    Pasta Salad with Summer Beans and Herbs
    Pasta Salad with Summer Beans and Herbs Translucent
    Be the first to Write a Review
    Prep Time: 25 minutes
    Cook Time: 45 minutes
    Servings: 6
    Fresh shelling beans thrive in the late summer months, before the pods begin to show signs of drying. Because most varieties, such as kidney, cannellini, scarlet runner, lima, cranberry and black-eyed peas, are used dried, few cooks realize the distinctive qualities they add when included fresh in summer dishes. Select any type you like for this recipe.






    • 59

    Ingredients:


    • Salt, to taste
    • 3/4 lb. fusilli pasta
    • 6 Tbs. extra-virgin olive oil
    • 1 lb. assorted snap beans, such as green beans, yellow wax
        beans and haricots verts, stem ends trimmed
    • 2 lb. fresh shelling beans of choice, shelled
    • 5 Tbs. red wine vinegar
    • 2 garlic cloves, minced
    • 2 Tbs. chopped fresh flat-leaf parsley
    • 1 Tbs. chopped fresh mint
    • 2 tsp. chopped fresh oregano
    • Freshly ground pepper, to taste

    Pasta Salad with Summer Beans and Herbs Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, full-bodied white wines from our Wine Club.

    Directions:

    Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and boil until al dente, according to the package instructions. Using a strainer, scoop out the pasta and transfer to a large bowl. Immediately add 1 Tbs. of the olive oil and toss well. Cover and refrigerate to cool.

    Return the water to a boil. Add the snap beans and boil until tender, 5 to 6 minutes (3 to 4 minutes for haricots verts). Scoop out with the strainer and rinse under cold water to halt the cooking. Add the beans to the pasta in the refrigerator.

    Return the water to a boil. Add the shelling beans and boil until tender, 20 to 25 minutes. Scoop out, rinse and add to the pasta and snap beans. Let cool completely in the refrigerator for at least 1 hour or up to 24 hours.

    In a bowl, whisk together the remaining 5 Tbs. olive oil, the vinegar and garlic. Pour over the pasta and beans and add the parsley, mint and oregano. Toss together well. Season with salt and pepper and serve. Serves 6.

    Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).

      Current date/time is Fri Apr 26, 2024 11:28 am