Time: 30 min.
Complexity: easily
Servings: 6 - 8

Tuscan pasta salad with grilled vegetables - detailed recipe.

Ingredients:

• 1 small head radicchio, halved lengthwise and core removed
• 2 small fennel bulbs, cored and cut into 6mm thick pieces.
• 1/4 cup chopped fennel greens
• 6 small multi-colored sweet peppers, halved lengthwise and seeded
• 1/2 cup olive oil
• Coarse salt and freshly ground pepper
• 230 g of pasta orecchiette (shells)
• 420 g canned white beans, rinsed under water
• Juice of 1 lemon
• 2 tbsp chopped fresh parsley
• 90 gr. Parmesan cheese, coarsely shredded

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

radicchio, fennel bulb, fennel leaves, sweet pepper, orecchiette pasta, white beans, cannellini beans, lemon juice, parsley, Parmesan cheese

We recommend

Preparation:

Step 1
• Preheat a grill or grill pan to medium-high heat. Toss the radicchio, fennel bulbs, and bell peppers with 1/4 cup olive oil in a large bowl. Season with salt and pepper, add the vegetables to the grill, and cook, turning, until the vegetables are tender, about 4 minutes for the peppers and radicchio, 6 minutes for the fennel. Let the vegetables cool, then cut into small pieces.
Step 2
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than package directions). Drain the pasta in a colander and rinse under cold water, discarding any excess water.
  
  Transfer the pasta to a bowl. Add the roasted vegetables, beans, the remaining 1/4 cup olive oil, lemon juice, parsley, 1/4 teaspoon salt, and pepper to taste; toss. Add the Parmesan and fennel fronds and toss again. Serve the salad at room temperature.

Votes: 1