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

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network