*  Exported from  MasterCook  *
 
               Pasta Salad With Summer Beans And Herbs (Weir)
 
 Recipe By     : Summer: Joanne Weir
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Wms-Sonoma                       Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  pound         dried fusilli
    6      tablespoons   extra-virgin olive oil
    1      pound         assorted snap beans -- such as
                         green and yellow and haricot vert -- trimmed
    2      pounds        fresh shell beans of choice -- shelled
    5      tablespoons   red wine vinegar
    2                    garlic cloves -- minced
    2      tablespoons   chopped fresh flatleaf parsley -- plus
                         parsley sprigs -- for garnish
    1      tablespoon    chopped fresh mint -- plus
                         mint sprigs for garnish
    2      teaspoons     chopped fresh oregano -- plus
                         oregano sprigs for garnish
                         salt and freshly ground pepper
 
 Shell beans can be found fresh in the late summer months, before the pods
 begins to show signs of drying. Because most shell beans, such as the
 kidney, cannellini, scarlet runner, lima, cranberry and black-eyed pea
 varieties, are used dry, few cooks realize the distinctive quality they add
 when included fresh in summer dishes. Select any type you like for this
 recipe.
 
 Bring a large pot three-fourths full of salted water to a rolling boil over
 high heat. Add the fusilli, stir well and boil until al dente (tender but
 firm to the bite), 12-15 minutes or according to the package directions.
 Drain and transfer to a large bowl. Immediately add 1 tablespoon of the
 olive oil and toss well. Cover and place in the refrigerator to cool.
 Refill the pot three-fourths full with salted water and bring to a boil
 over high heat. Add the snap beans and boil until tender, 4-6 minutes.
 Drain and rinse under cold water to halt the cooking. Add to the pasta in
 the refrigerator.
 
 Again refill the pot three-fourths full with salted water and bring to a
 boil over high heat. Add the shell beans and boil until tender, 5-10
 minutes, depending upon the variety. Drain, add to the pasta and snap
 beans; let cool completely in the refrigerator for at least 1 hour or for
 up to 24 hours.
 
 In a large bowl, whisk together the remaining 5 tablespoons (3 fl oz/80 ml)
 olive oil, the vinegar and garlic. Pour over the pasta and beans and add
 the chopped parsley, mint and oregano. Toss together well. Season to taste
 with salt and pepper.
 
 To serve, transfer the salad to a large serving dish and garnish with
 parsley, mint and oregano sprigs. Serves 6
 
 *Recipe from Williams-Sonoma Seasonal Celebration: Summer by Joanne Weir et
 al (1997: Time-Life Books)ISBN 0-7835-4607-6
 
 Kitpath@earthlink.net 8/28/98
 
 
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