| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 small head radicchio, halved lengthwise and cored
- 2 small bulbs fennel, cored and cut into 1/4-inch wedges, plus 1/4 cup chopped fennel fronds
- 6 assorted 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 with a vegetable peeler
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, 6 minutes for the fennel. Remove from the grill and let cool, then cut into small pieces.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a serving bowl. Add the grilled vegetables, cannellini beans, the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt, and pepper to taste; toss. Add the parmesan shavings and fennel fronds and toss gently. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 348 |
| Total Fat | 17 g |
| Saturated Fat | 4 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 12 g |
| Cholesterol | 7 mg |
| Sodium | 466 mg |
Reviews
I added the following:
1 small red onion, sliced thick and grilled
1 cup cherry tomatoes, halved
1 pound shrimp, peeled, grilled
1 small red onion, sliced thick and grilled
1 cup cherry tomatoes, halved
1 pound shrimp, peeled, grilled
And I substituted to following:
garbanzo beans instead of cannellini beans
Juice of 2 small lemons
I found the beans in the recipe were blank and flavorless. Switching to Garbanzo beans made the difference. Also, it needed a little more acidic flavor, so I doubled up the lemons.
It is fun to make, and taste great. I line up all the veggies to grill, and grill away. Everyone is thrilled with the results. I brought to an outdoor BBQ party, and it was gone within minuets.
This is my go to for barbecues. It is so simple and the flavors are amazing and unexpected. Everyone always wants to know where I got the recipe.
This pasta salad was a big hit today for the 4th of July. One of the best I ever had.
Amazing flavor!!!!! I love this recipe. It would be fun to add to as well, like adding sausage or pepperocinis. Easy to make and healthy!!! Will make again, soon!