cat lover
09-30-2006, 03:43 PM
2 cups green beans, cut into 1 to 2" pieces
1/2 box (8 oz) Rotini
1 head Romaine lettuce, torn into bite size pieces
1 can (15oz) cannellini beans, drained and rinsed
1/2 cup pitted black olives, halved
1/2 red onion, cut into thin slivers
1/4 cup (1 to 2 lemons) fresh lemon juice
1/2 cup extra virgin olive oil
1 1/2 tsp kosher salt
1 tsp ground black pepper
1 ounce (about 1/2 cup)Pecorino Romano cheese, shaved (about 1/2 cup)
Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 3 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans. Add the pasta and cook till tender but still firm to the bite, stirring occasionally, about 7 minutes. Drain pasta. Transfer to a baking tray, drizzle with oil and let cool to room temperature. Combine green beans with the lettuce, cannellini beans, olives, red onion, and cooled pasta in a large bowl. Toss to combine.
Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Pecorino Romano cheese and serve. 4 servings
1/2 box (8 oz) Rotini
1 head Romaine lettuce, torn into bite size pieces
1 can (15oz) cannellini beans, drained and rinsed
1/2 cup pitted black olives, halved
1/2 red onion, cut into thin slivers
1/4 cup (1 to 2 lemons) fresh lemon juice
1/2 cup extra virgin olive oil
1 1/2 tsp kosher salt
1 tsp ground black pepper
1 ounce (about 1/2 cup)Pecorino Romano cheese, shaved (about 1/2 cup)
Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 3 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans. Add the pasta and cook till tender but still firm to the bite, stirring occasionally, about 7 minutes. Drain pasta. Transfer to a baking tray, drizzle with oil and let cool to room temperature. Combine green beans with the lettuce, cannellini beans, olives, red onion, and cooled pasta in a large bowl. Toss to combine.
Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Pecorino Romano cheese and serve. 4 servings