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

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Pasta Salad with Summer Beans and Herbs


Posts : 26719
Thanked : 1356
Join date : 2013-01-12

Pasta Salad with Summer Beans and Herbs

Post by Lobo on Sun 17 Jan 2016, 8:54 pm

Pasta Salad with Summer Beans and Herbs

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


  • 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

Wine Pairing

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


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 17 Nov 2017, 5:04 pm