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Pasta Salad With Flageolet, Artichokes And Hot Basil Dressing

Pasta Salad With Flageolet, Artichokes And Hot Basil Dressing comes together with Dried Tomatoes, Warm Water, Orange Zest, Dried Chile Pepper Stir Fry, and Unsalted Butter. Ready in about 20 min, it serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 6 pc
• 1/2 cup
• 1 tsp
• 1
• 2 tbsp
• 1 tbsp
• 1
• 1 tbsp
• 1 1/2 cup
• 4 tbsp
• 1/4 tsp
• 2 tbsp
• 6 oz
• 2 tbsp
• 1

Method (preview)

1. 1

   In a wok or large skillet heat the butter and the olive oil.

2. 2

   Saute the artichoke hearts, garlic and pepper for about 5 minutes.

3. 3

   Add the chopped rehydrated tomatoes (see tip) and fresh basil; saute for 1 or 2 minutes until the basil is aromatic.

4. 4

   Add the beans and heat through.

5. 5

   Add vinegar and soy; using a fine strainer, add 2 to 4 tablespoons of the liquid used to rehydrate the tomatoes.

6. 6

   Stir in the remaining ingredients; toss to blend and heat.

7. 7

   Add more tomato liquid if needed to coat all ingredients with the dressing.

8. 8

   Serve immediately with fresh bread.

9. 9

   PER SERVING: 384 cals, 9 g fat, 11 mg chol.

10. 10

    Serve with: "Walnut Onion Bread" from Best Recipes; LA Times)

11. 11

    PRE-COOK THE PASTA: Cook pasta in plenty of boiling water for 7 to 8 minutes or as directed on the package.

12. 12

    Drain; rinse in iced water; drain well and chill in the refrigerator for at least 4 hours.

13. 13

    PRE-COOK THE BEANS: Cook the flageolet beans (navy or cannellini beans may be substituted); drain, shock; drain well and chill in the refrigerator for at least 4 hours.

14. 14

    When soft, remove the tomatoes and coarsely chop; reserve the liquid.