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Pasta Salad With Summer Beans And Herbs (Weir)

An italian recipe for Pasta Salad With Summer Beans And Herbs (Weir), made with Dried Fusilli, Extra Virgin Olive Oil, Fresh Shell Beans Of Choice, Red Wine Vinegar, and Garlic. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 3/4 lb
• 6 tbsp
• 2 lb
• 5 tbsp
• 2
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   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.

2. 2

   Select any type you like for this recipe.

3. 3

   Bring a large pot three-fourths full of salted water to a rolling boil over high heat.

4. 4

   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.

5. 5

   Drain and transfer to a large bowl.

6. 6

   Immediately add 1 tablespoon of the olive oil and toss well.

7. 7

   Cover and place in the refrigerator to cool.

8. 8

   Refill the pot three-fourths full with salted water and bring to a boil over high heat.

9. 9

   Add the snap beans and boil until tender, 4-6 minutes.

10. 10

    Drain and rinse under cold water to halt the cooking. Add to the pasta in the refrigerator.

11. 11

    Again refill the pot three-fourths full with salted water and bring to a boil over high heat.

12. 12

    Add the shell beans and boil until tender, 5-10 minutes, depending upon the variety.

13. 13

    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.

14. 14

    In a large bowl, whisk together the remaining 5 tablespoons (3 fl oz/80 ml) olive oil, the vinegar and garlic.

15. 15

    Pour over the pasta and beans and add the chopped parsley, mint and oregano.

16. 16

    Toss together well.

17. 17

    Season to taste with salt and pepper.

18. 18

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