Gazpacho Pasta With Cannellini Recipes

GAZPACHO PASTA

Steps:

• For the sauce: Put the olive oil, vinegar, garlic, tomatoes, cucumber, bell pepper and red onion in a blender and puree until smooth. Season with salt and pepper.
• For the pasta: Bring a pot of salted water to a boil. Add the farfalle and cook as per package instructions. Drain and tip into a serving dish. Pour the sauce over and toss to combine.
• For the topping: Mix together the green and black olives, bell pepper, parsley, basil and cucumber in a medium bowl and sprinkle over the pasta. Drizzle with more olive oil and garnish with basil leaves.

PENNE PASTA WITH CANNELLINI BEANS AND ESCAROLE

Steps:

• Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain.
• In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve.

CANNELLINI-BEAN PASTA WITH BEURRE BLANC

Steps:

• Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
• While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
• Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.

GAZPACHO PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In large bowl combine pasta, onion, bell pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice. Toss well and chill in refrigerator for 2 hours. Toss again before serving.

GAZPACHO PASTA SALAD

Steps:

• Cook pasta in large, deep pot of lightly salted water until al dente, firm yet tender, following package directions. Drain; rinse with cold water; drain.
• Meanwhile, in large bowl, whisk oil, vinegar, garlic, paprika and salt. Add tomatoes with their juice, green pepper, celery and cucumber; toss to mix. Add pasta; toss to coat.
• Garnish with parsley, if desired. Serve immediately or refrigerate, covered, 30 minutes to chill.

PASTA FOR CANNELLONI

Steps:

• Combine flour and 1 tablespoon salt on a counter, making a well in the middle. Break eggs into well, and beat them with a fork, gradually incorporating a little flour. When mixture becomes too hard to stir with fork, use your hands. When all the flour has been mixed in, knead dough, pushing it against counter, and folding it repeatedly until it is quite stiff and not at all sticky. Sprinkle with a little reserved flour. Clean your hands. Cover dough with plastic wrap or a cloth, and let it rest for about a half-hour. You can refrigerate dough, wrapped in plastic, for up to 24 hours. Meanwhile, make fillings for cannelloni (see recipe).
• When ready to proceed, sprinkle counter with flour. Cut off about a third of dough. Wrap the rest in plastic or cloth while you work. Roll dough lightly in flour, using your hands to flatten it into a rectangle about the width of your pasta machine. Set machine to its thickest setting, and crank dough through. If it sticks, dust with more flour. Repeat. Set machine to its next thinnest setting, and push dough through, adding flour again if pasta sticks. Repeat.
• Continue to work down the settings on machine. If dough tears badly, bunch it together, and start again. Add flour as you need, but only in small amounts. Pass dough through machine's thinnest setting. (If pasta tears, stop at the second thinnest setting.) Flour pasta lightly, then cover, and set aside. Repeat with remaining dough.
• Set a large pot of water to a boil, and salt it. Cut dough into 8 rectangles about 6 by 8 inches each. (You may have leftover dough.) Boil these sheets a couple at a time for about 2 minutes, or until tender. Reserve 1 cup of cooking liquid for cannelloni recipe. Remove sheets with a slotted spoon. Drop them into a bowl of ice water. Remove from ice water and drain. Spread on a baking sheet. Drizzle with oil to prevent sticking.

GAZPACHO SALAD WITH CANNELLINI BEANS AND FETA

Steps:

• To prepare dressing, combine first 8 ingredients, stirring well with a whisk.
• To prepare salad, combine salad greens and remaining ingredients in a large bowl. Add dressing mixture, tossing gently to combine. Serve immediately.