PECORINO AND BEAN SALAD - FROM GIADA AT HOME
I watched Giada make this and thought it looked fantastic - and I've never had a soy bean in my life! I can't wait to try this and will update when I do. Putting here for safe keeping.
Provided by megs_
Categories Beans
Time 2m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small, nonstick skillet, heat the oil over medium-low heat. Add the garlic and cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat and stir in the rosemary. Set aside.
- Combine the edamame beans, cannellini beans, cheese, parsley, and salt and pepper in a serving bowl. Add the garlic mixture and toss well until all the ingredients are coated.
Nutrition Facts : Calories 358, Fat 16.9, SaturatedFat 5.4, Cholesterol 24.6, Sodium 375, Carbohydrate 28.7, Fiber 8.2, Sugar 0.5, Protein 25.6
PEA AND BEAN SALAD WITH SHAVED PECORINO CHEESE
We both loved this. Very light, fresh tasting, good-for-you salad and the flavor improves the next day. I love edamame beans (aka soybeans), they are widely available frozen if not fresh. This makes a great side dish for dinner, and eat the leftovers at work for lunch. Add a bit more cheese if you can afford the calories. This is a Sara Foster recipe, from the April issue of Cottage Living.
Provided by Kumquat the Cats fr
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook edamame in boiling salted water about 2 minutes or until crisp-tender. Remove with slotted spoon, plunge in cold water and drain. Add peas to the boiling water and cook about 4 minutes, repeating draining process. Repeat with lima beans, cooking about 5 minutes.
- Combine lemon zest, juice and next 4 ingredients in a small bowl. Slowly whisk in the olive oil until well blended. Season with salt and pepper.
- Place peas and beans in a medium bowl and toss with vinaigrette. Top with pecorino and additional mint if desired.
Nutrition Facts : Calories 228.7, Fat 10.2, SaturatedFat 2.3, Cholesterol 7.4, Sodium 101.7, Carbohydrate 21.3, Fiber 6.9, Sugar 2.9, Protein 15.4
FAVA BEAN AND PECORINO SALAD
Steps:
- Bring a large pot of well-salted water to a boil over medium heat. Set a bowl of salted ice water on the counter. Blanch the fava beans in the boiling water and plunge immediately into the salted ice water. Remove the tough outer casing from the fava bean.
- Combine the fava beans in a large bowl with the onions, escarole, and the pecorino (reserve a couple shavings for garnish). Add some red wine vinegar, some olive oil and salt, to taste. Toss to coat the salad with the dressing.
- Arrange the salad on serving plates and top with the reserved shaved cheese.
- Springtime on a plate!!!!
Nutrition Facts : Calories 224 calorie, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 22 milligrams, Sodium 550 milligrams, Carbohydrate 12 grams, Fiber 4.5 grams, Protein 14 grams, Sugar 5 grams
PECORINO AND BEAN SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 6m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a small, nonstick skillet, heat the oil over medium-low heat. Add the garlic and cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat and stir in the rosemary. Set aside.
- Combine the edamame beans, cannellini beans, cheese, parsley, and salt and pepper in a serving bowl. Add the garlic mixture and toss well until all the ingredients are coated.
PENNE CARBONARA WITH FAVA BEANS, PEAS, AND PECORINO
Make and share this Penne Carbonara With Fava Beans, Peas, and Pecorino recipe from Food.com.
Provided by threeovens
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- The fava beans need to be blanched to make it easier to remove their skins; in a large pot, bring 6 cups water to a boil.
- Add fava beans and blanch for about a minute, then use a slotted spoon to remove them to a cold water bath and slip off their skins; return water to a boil.
- Now drop in the pasta with 1 tablespoon salt, stirring occasionally to prevent sticking, according to package directions.
- Two minutes before pasta is done, drop in the fava beans and peas.
- Meanwhile, in a small bowl, combine the egg yolks, cheese, and a little salt and pepper; set aside.
- Once the pasta is al dente, drain, reserving 1/2 cup of the cooking liquid; return pasta and vegetables to the pot, add butter and stir.
- Add egg mixture and chives, toss gently, and add a little cooking liquid (a tablespoon at a time) to form a silky sauce that clings to the pasta; adjust seasonings and serve with cheese for grating.
Nutrition Facts : Calories 748.7, Fat 17.8, SaturatedFat 8.7, Cholesterol 218.2, Sodium 236.3, Carbohydrate 117.5, Fiber 23.4, Sugar 7.4, Protein 33.1
BELGIAN SALAD
A refreshingly sweet side dish of green beans, peas, corn, and pimentos.
Provided by Lisa Hazlett Johnson
Categories Salad Vegetable Salad Recipes
Time 8h20m
Yield 10
Number Of Ingredients 10
Steps:
- In a saucepan over medium-high heat, bring oil, vinegar, and sugar to a boil. Reduce to a simmer, and stir until sugar is completely dissolved. Refrigerate 1 hour.
- In a medium bowl, mix together the green beans, peas, corn, pimentos, celery, and onion. Pour in dressing, and toss to coat. Cover and refrigerate 8 hours, or overnight. Season with salt and pepper, and serve chilled.
Nutrition Facts : Calories 239.5 calories, Carbohydrate 34 g, Fat 11.3 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 298.7 mg, Sugar 23 g
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