0.0 – 0 reviews • Side Dish
| Level: |
Easy |
| Total: |
30 min |
| Active: |
25 min |
| Yield: |
6 to 8 servings |
Ingredients
- 1 small head radicchio, halved lengthwise and cored
- 2 bulbs fennel, cored and cut into wedges, plus 1/4 cup chopped fronds
- 6 baby bell peppers, halved and seeded
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 8 ounces orecchiette (about 2 cups)
- 1 15-ounce can cannellini beans, drained and rinsed
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
- 3 ounces Parmesan cheese, shaved
Instructions
- 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 and crisp-tender, about 4 minutes for the peppers and radicchio and 6 minutes for the fennel. Let cool, then cut into small pieces.
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water; shake off the excess. Transfer to a large bowl.
- Add the grilled vegetables and cannellini beans to the pasta; toss well. Add the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt and pepper to taste; toss. Add the Parmesan and fennel fronds and toss gently.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
353 |
| Total Fat |
17 g |
| Saturated Fat |
4 g |
| Carbohydrates |
39 g |
| Dietary Fiber |
6 g |
| Sugar |
5 g |
| Protein |
12 g |
| Cholesterol |
7 mg |
| Sodium |
493 mg |
