Thursday, July 30, 2009

Broccoli and Cannellini Bean Pasta Salad alla Zombea

1 bunch broccoli
1 jar pine nuts
12 oz whole wheat gemelli
1 can cannellini beans
1/2 red onion or 2-3 shallots
3 Tbsp orange juice
salt
pepper
thyme
1/4 cup olive oil

Heat oven to 450 degrees. Trim, wash, and cut broccoli into bite-size florets. Thinly slice onions or shallots. Toss the broccoli, onion or shallots, and pine nuts on a cookie sheet with just a tiny bit of olive oil and salt. Roast until broccoli is spotted golden brown, stirring around after ten minutes and about twenty minutes total. (To keep the pine nuts from burning, protect them under the broccoli or add them halfway through roasting.)

Bring water to a boil for the pasta, dump in the pasta & cook until al dente, about five minutes or according to package directions. While the pasta is cooking, rinse and drain the cannellini beans. Drain the pasta right over the chickpeas in the colander, and let it all cool.

Measure the orange juice into a large bowl and season generously with salt, pepper, and thyme, then whisk in the olive oil. Stir in everything else.

Good on its own, or on a green salad.

Per 1/6 recipe, probably around 350 calories. Per 1/8 recipe on green salad, probably around 300 calories.

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