Pulse until mixture resembles coarse crumbs. Add egg and water to the food processor, pulsing to incorporate. Heat the olive oil in a large skillet over medium-low heat.

Ingredients of Fennel, zucchini, white bean, tomato, and goat cheese pasta

  1. Prepare 1 of large fennel bulb, trimmed.
  2. It's 2 of medium zucchini.
  3. You need 3 tablespoons of extra-virgin olive oil, divided.
  4. It's 1/4 teaspoon of salt.
  5. Prepare 8 ounces (2 cups) of whole-wheat penne or similar short pasta.
  6. It's 1 cup of cooked cannellini beans.
  7. You need 2 cloves of garlic, finely chopped.
  8. You need 1/2 cup of bean-cooking liquid, pasta-cooking liquid or water (see Step 5).
  9. Prepare 2 of plum tomatoes, diced.
  10. It's 3/4 cup of crumbled hard, aged goat cheese, or fresh goat cheese.
  11. Prepare 1/4 cup of fresh mint leaves.
  12. Prepare to taste of Freshly ground pepper.

Fennel, zucchini, white bean, tomato, and goat cheese pasta step by step

  1. Preheat oven to 400°F..
  2. Cut fennel bulb in half lengthwise and then slice lengthwise into 1/2-inch-thick wedges. Quarter zucchini lengthwise. Toss the fennel and zucchini with 1 tablespoon oil and salt. Arrange in a single layer on a large baking sheet. Roast, turning once, until soft and beginning to brown, about 20 minutes..
  3. Meanwhile, bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions..
  4. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Remove from the heat..
  5. When the vegetables are cool enough to handle, coarsely chop. Add the vegetables, beans and bean-cooking liquid (or other liquid) to the pan with the garlic and place over medium-low heat. Drain the pasta and immediately add it to the pan. Toss thoroughly and add tomatoes; toss until just warm. Remove from the heat and stir in cheese and mint. Season with pepper..

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