Fettuccine, Bean and Artichoke Salad
5 ounces dried lima (butter) beans, soaked and drained
1 clove garlic, crushed
2 tablespoons olive oil
1 tablespoon balsamic vinegar
8 ounces dried spinach fettuccine
14 ounces canned artichoke hearts, drained and chopped
5 ounces marinated eggplant, drained and chopped
4 ounces sun-dried tomatoes in oil, drained and chopped
6 spring onions, sliced
2 - 3 tablespoons shredded fresh basil
Place beans in a large saucepan. Pour over cold water to cover. Place over a high heat. Bring to the boil and boil for 10 minutes. Reduce heat and simmer for 1 hour or until beans are tender.
Drain beans. Turn into a salad bowl. Add garlic. Sprinkle with oil and vinegar. Toss to combine. Cover and marinate, in the refrigerator, for 2 hours.
Cook pasta in boiling water in a large saucepan following packet directions. Drain. Rinse under cold running water and drain again.
Add pasta, artichoke hearts, marinated eggplant, sun-dried tomatoes, spring onions and basil to beans. Toss to combine.
Cook's tip: Marinated eggplant are available from Italian delicatessens and some supermarkets or you can marinate them yourself. To marinate eggplant, cut eggplant into slices and cook under a hot grill for 4-5 minutes each side or until cooked through. Place eggplant in a bowl, add crushed garlic and sprinkle with olive oil and balsamic or red wine vinegar, toss and marinate for several hours.
Serves 6
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