I had meant this to be with slivered almonds; but the sweetie man does all the grocery shopping, you know how the Eskimos have forty different words for snow but it's all the same snow to us? Sometimes communicating what I want from the grocery store is like that, but who am I to complain? I haven't been grocery shopping in like two or three years. Anyway, that's how I discovered that sliced almonds are actually better in salads—lighter and crunchier.
6 Tbsp red wine vinegar
1/2 cup olive oil
12 oz whole wheat short pasta
broccoli
one can cannellini beans
1 cup sliced almonds
Put some water on for the pasta.
Measure vinegar into a large bowl. Add generous amount of salt and pepper. Drizzle the olive oil over the vinegar and whisk it in.
Cook the pasta according to package directions, about ten minutes or until al dente. Trim and cut the broccoli into tiny florets, and toss in the vinaigrette. Rinse and drain the cannellini beans, and toss them with the broccoli. Add the sliced almonds. When the pasta is done, drain and toss with everything else.
