Ingredients:
| 8 |
pound |
bone-in ham, with rind |
| 1 |
medium |
fennel buld, trimmed and cut into 1/2 inch wedges |
| 1 |
medium |
onion, cut into 1 inch wedges |
| 2 |
tablespoons |
olive oil |
| 2 |
cups |
broccoli flowerets |
| 2 |
medium |
red sweet peppers, seeded and cut into 1 inch pieces |
| 15 |
ounces |
cannellini beans, rinsed and drained |
| 1/4 |
cup |
white wine vinegar |
| 3 |
tablespoons |
olive oil |
| 2 |
cloves |
garlic, minced |
| 1/4 |
teaspoon |
salt |
| 1/4 |
teaspoon |
pepper |
| 2 |
tablespoons |
snipped fresh basil |
| 6 |
ounces |
rotini or penne pasta |
| 1 |
cup |
chopped tomatoes |
| 1/4 |
cup |
grated fresh Parmesan cheese |
|
Preparation:
Place fennel and onion in a shallow roasting pan. Drizzle with the 2 tablespoons oil, tossing to coat vegetables. Bake, uncovered, in a 425 F oven for 25 minutes. Stir in broccoli and red sweet peppers. Roast 10 minutes more or till vegetables are crisp-tender. Remove from oven. Stir in cannellini beans.
For Dressing, combine vinegar, the 3 tablespoons olive oil, garlic, salt, pepper, and basil in a screw-top jar. Cover and shake well. Drizzle over roasted vegetable and bean mixture.
Meanwhile, cook pasta according to package directions. Drain. Toss with roasted vegetable and bean mixture. Spoon into a serving bowl. Garnish with chopped tomatoes and Parmesan cheese. Serve immediately. |
