Shell Pasta with Green Beans and Cherry Tomatoes (Tofe con Fagiolini e Pomodorini)

Shell Pasta with Green Beans and Cherry Tomatoes (Tofe con Fagiolini e Pomodorini)
Photo by Kate Whitaker

Ingredients

  • ½ cup freshly grated Pecorino cheese
  • 1-2/3 cups cherry tomatoes, halved
  • ¾ cup fresh peas (if not in season use frozen ones)
  • 8 Tbs. extra virgin olive oil, plus extra for drizzling
  • 2 fresh mozzarella balls, drained and cut into small cubes
  • Salt and pepper to taste
  • 2 Tbs. finely chopped fresh marjoram or oregano leaves
  • + 4 more ingredients
    • 2 shallots, peeled and sliced into rings
    • 18 oz. medium pasta shells (look for tofe, which are about the right size)
    • 2-¼ cups trimmed green snap beans, cut into quarters
    • 4 quarts water

Measure the water into a large pot and bring to a boil with 2 Tbs. salt. Cook the pasta with the beans and peas in the salted boiling water until al dente. Drain the pasta, beans, and peas through a colander and rinse under cold running water immediately, to stop the pasta cooking. Once cold, l...

View full recipe at Fine Cooking

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