This fresh summery pasta was totally unplanned and was recently made when my dear friends Avra and John were in Palm Springs for a visit. They invited me over to sit by the pool and I volunteered to bring over a side dish. There were no rules or dietary restrictions for this one, although I did decide to use a brown rice pasta, as I was on a wheat elimination process at the time. The rest of the ingredients were, (lucky for me) things I had at hand, including some fresh pesto I had made a few days before. Don’t you love when that happens?!
I loved it so much, I made it again over the weekend. It’s light, simple and refreshing, served up as a side dish or a main course with some added protein of your choice. I happened to pair it with locally caught Pacific King Salmon, pan-seared with a crispy skin…So fresh and delicious!
Thank you Avra and John for inspiring this dish.
Ingredients
- 8 oz. brown rice pasta (penne or rotelli/corkscrew)
- 2 cups small cherry/grape tomatoes cut in half (I like multi-colored heirlooms)
- 1 small/medium fennel bulb cut in half and sliced thin
- 1 15.5 oz can of cannellini or great northern beans drained and rinsed
- 2-3 tbs prepared basil pesto
- 1 tbs. extra virgin olive oil
- Fresh pesto leaves for garnish (optional)
- Salt/pepper to taste
Directions
- Bring some salted (1 tbs salt) water to a boil in a 6 qt. stock pot and cook pasta until al dente or according to instructions. Be careful not to overcook, to avoid mushy texture.
- Taste for doneness, and when done, drain, saving 1/2 cup of cooking water and rinse pasta in cold water multiple times or until water becomes clear. Set pasta in a large mixing bowl.
- Add additional ingredients, tomatoes, fennel, beans, olive oil, pesto, 1/4 cooking water and more if needed. Mix thoroughly and taste for seasoning. Add salt and pepper to your liking, if needed.
- Garnish with fresh basil leaves and serve at room temperature.
*Any leftover rice pasta needs to sit out to room temperature or slightly heated after being refrigerated as the starches tend to seize and will have dry unfavorable texture.