1 small head radicchio, halved lengthwise and cored
2 small bulbs fennel, cored and cut into 1/4-inch wedges
2 bell peppers, halved and seeded
1/2 cup extra-virgin olive oil
kosher salt and freshly ground pepper
2 cups orecchiette pasta
1 (14.5) ounce can cannellini beans, drained and rinsed
juice of 1 lemon
2 tablespoons parsley, chopped
3 ounces parmesan cheese, shaved with a vegetable peeler
Method of Preparation:
1. Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred, about 4 minutes for the peppers and radicchio, 6 minutes for the fennel. Remove from the grill and let cool, then cut into small pieces.
2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and rinse under cool water; shake off the excess. Transfer to a serving bowl. Add grilled vegetables, cannellini beans, remaining 1/4 cup olive oil, lemon juice, parsley, salt and pepper to taste. Add the parmesan shavings and toss gently.
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