Tuscan Pasta Salad with Grilled Vegetables

Serves 8


1 small head radicchio, halved lengthwise and cored

2 small bulbs fennel, cored and cut into 1/4-inch wedges

2 bell peppers, halved and seeded

1/2 cup extra-virgin olive oil

kosher salt and freshly ground pepper

2 cups orecchiette pasta

1 (14.5) ounce can cannellini beans, drained and rinsed

juice of 1 lemon

2 tablespoons parsley, chopped

3 ounces parmesan cheese, shaved with a vegetable peeler

Method of Preparation:

1.Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred, about 4 minutes for the peppers and radicchio, 6 minutes for the fennel. Remove from the grill and let cool, then cut into small pieces.

2.Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and rinse under cool water; shake off the excess. Transfer to a serving bowl. Add grilled vegetables, cannellini beans, remaining 1/4 cup olive oil, lemon juice, parsley, salt and pepper to taste. Add the parmesan shavings and toss gently.