Pasta Salad With Summer Beans And Herbs(Weir)

* Exported from MasterCook *

Pasta Salad With Summer Beans And Herbs (Weir)

Recipe By : Summer: Joanne Weir
Serving Size : 6 Preparation Time :0:00
Categories : Wms-Sonoma Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound dried fusilli
6 tablespoons extra-virgin olive oil
1 pound assorted snap beans -- such as
green and yellow and haricot vert -- trimmed
2 pounds fresh shell beans of choice -- shelled
5 tablespoons red wine vinegar
2 garlic cloves -- minced
2 tablespoons chopped fresh flatleaf parsley -- plus
parsley sprigs -- for garnish
1 tablespoon chopped fresh mint -- plus
mint sprigs for garnish
2 teaspoons chopped fresh oregano -- plus
oregano sprigs for garnish
salt and freshly ground pepper

Shell beans can be found fresh in the late summer months, before the pods
begins to show signs of drying. Because most shell beans, such as the
kidney, cannellini, scarlet runner, lima, cranberry and black-eyed pea
varieties, are used dry, few cooks realize the distinctive quality they add
when included fresh in summer dishes. Select any type you like for this
recipe.

Bring a large pot three-fourths full of salted water to a rolling boil over
high heat. Add the fusilli, stir well and boil until al dente (tender but
firm to the bite), 12-15 minutes or according to the package directions.
Drain and transfer to a large bowl. Immediately add 1 tablespoon of the
olive oil and toss well. Cover and place in the refrigerator to cool.
Refill the pot three-fourths full with salted water and bring to a boil
over high heat. Add the snap beans and boil until tender, 4-6 minutes.
Drain and rinse under cold water to halt the cooking. Add to the pasta in
the refrigerator.

Again refill the pot three-fourths full with salted water and bring to a
boil over high heat. Add the shell beans and boil until tender, 5-10
minutes, depending upon the variety. Drain, add to the pasta and snap
beans; let cool completely in the refrigerator for at least 1 hour or for
up to 24 hours.

In a large bowl, whisk together the remaining 5 tablespoons (3 fl oz/80 ml)
olive oil, the vinegar and garlic. Pour over the pasta and beans and add
the chopped parsley, mint and oregano. Toss together well. Season to taste
with salt and pepper.

To serve, transfer the salad to a large serving dish and garnish with
parsley, mint and oregano sprigs. Serves 6

*Recipe from Williams-Sonoma Seasonal Celebration: Summer by Joanne Weir et
al (1997: Time-Life Books)ISBN 0-7835-4607-6

Kitpath@earthlink.net 8/28/98


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