- 30 mins
- 30 mins
Ingredients
- 1 small head radicchio, halved lengthwise and cored
- 2 small bulbs fennel, cored and cut into 1/4- inch wedges, plus 1/4 cup chopped fennel fronds
- 6 assorted baby bell peppers, halved and seeded
- 1/2-cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 8 ounces orecchiette( about 2 cups)
- 1 15- ounce can cannelloni beans, drained and rinsed
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
- 3 ounces Parmesan cheese, shaved with a vegetable peeler
Preparation
Step 1
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 and crisp- tender, 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( about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a serving bowl. Add the grilled vegetables, cannellini beans , the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt, and pepper to taste; toss . Add the Parmesan shavings and fennel fronds and toss gently. Serve immediately or refrigerate, covered up to 6 hours.( bring to room temperature before serving.)