Best Gazpacho Pasta With Cannellini Beans Recipes

Gazpacho Pasta image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 16

1/3 cup extra-virgin olive oil, plus more for garnish
3 tablespoons sherry vinegar
3 cloves garlic, minced
One and a half 15-ounce containers grape tomatoes
3/4 English cucumber, peeled, seeded and roughly chopped
3/4 red bell pepper, seeded and roughly chopped
1/2 small red onion, minced
Kosher salt and freshly ground black pepper
Kosher salt
1 pound farfalle pasta
1/2 cup sliced green manzanilla olives
1/2 cup sliced black olives
1/4 cup finely diced red bell pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped, plus basil leaves, for garnish
1/4 English cucumber, peeled and small diced

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.

Cannellini-Bean Pasta With Beurre Blanc image

Provided by Tejal Rao

Time 35m

Yield 2 servings

Number Of Ingredients 9

1 (15-ounce) can cannellini beans, rinsed
3 cups chicken or vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish

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.