This Summer pasta salad is just that – summery- clean flavors. The mint, hazelnut and cannellini beans come together for a nice flavor combo. And you don’t have to convince us to use the wonderful heirloom tomatoes that are abundant in the markets these days. (see recipe below)
Recipe Courtesy of the Jewels of NY
Photography and Styling by Karen Mordechai
Summer Pasta Salad
Makes 7 Servings
3/4 cup extra virgin olive oil
2 lemons, juiced and zested
2 shallots, minced
2 cloves garlic, minced
2 pints, mixed baby heirlooms, halved
1 head of frisee, coarsely chopped
1 box(16 ounce) of Orecchiette
1 can cannellini beans, rinsed and drained
1/2 cup chopped hazelnuts
1/2 cup torn mint leaves
Parmesan for garnish
Cook pasta in a pot of boiling salted water until tender but firm to the bite, stirring occasionally. Drain and toss with olive oil to coat, place in freezer for a couple minutes to cool.
Make vinaigrette by combining olive oil, lemon juice, zest, shallots, garlic, salt and pepper.
Combine the tomatoes, frisee and beans with the chilled pasta and dress lightly. Garnish with hazelnuts, mint and parmesan.
The photos captured the clean, fresh crispness of the salad beautifully!!
This looks yummy. I love the shot with the blue box!
http://bodieandfou.blogspot.com/2010/08/my-meeting-with-jacqueline-morabito.html
Ashley and I have been eating tomatoes non-stop since they came in season. They have really been amazing!
Yum, yum, that look like lunch!! So healthy:) Thank you for sharing!!
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