Smoked Tomato Pasta & Cannellini Salad

Smoked, dried tomatoes elevate this simple pasta dish to something special. Served alongside an herb cannellini bean salad.

Smoked Tomato Pasta & Cannellini Salad

Wine Pairing:

Merlot or pinot noir

Active Time:

25 - 30 minutes

Total Time:

30 - 35 minutes



  • 1 head broccoli
  • 10 oz cherry tomatoes
  • 12 oz chard
  • 2 oz shallot*
  • 3 garlic cloves
  • 4-5 oz lettuce, arugula, & pea shoots
  • 8 oz mushrooms

Spice Mix

  • 1 clove garlic
  • 1 oz red wine vinegar
  • 1/16 tsp dried basil
  • 1/16 tsp dried rosemary
  • 1/16 tsp dried sage
  • ¼ tsp dijon mustard
  • ¼ tsp dried oregano
  • ⅛ tsp black pepper
  • ⅛ tsp dried thyme
  • ⅛ tsp salt
  • ⅛ tsp sugar
  • ⅛ tsp tsp marjoram
  • 3 oz olive oil

Proteins and More

  • 1 box quinoa pasta
  • 13.4 oz box cannellini beans
  • 2 oz smoked dried tomatoes
  • 4 oz ricotta cheese from Honey Doe Farms

Pantry Items

  • 1 ½ tsp sea salt
  • 1 tsp black pepper
  • 3 tbsp olive oil

1: Remove ricotta from fridge and bring to room temperature

2: Cook pasta:

  • Bring 3-4 quarts of water to a rapid boil. Add 1 tsp of sea salt and pasta. Reduce heat and cook for 14-16 minutes, stirring occasionally to keep pasta from sticking.

  • Remove from heat, strain and rinse with cool water. Drizzle 1 tbsp olive oil over the pasta to prevent sticking. Toss to coat and set aside.

3: Prepare salad:

  • Chop broccoli into small, bite-size florets. Peel and chop shallots into ¼” pieces.

  • Drain and rinse cannellini beans. Put in a bowl.

  • Add the broccoli, shallots, and ¼ cup Italian dressing. Stir to coat. Set aside to marinate. 

4: Cook vegetables for pasta:

  • Place smoked tomatoes in a small bowl and cover with warm water. Set aside.

  • Peel and mince garlic. Halve cherry tomatoes. Chop mushrooms into ¼” slices. De-stem the greens and chop into 1” pieces.

  • Heat 2 tbsp olive oil over medium heat. Cook the mushrooms until caramelized, 2 minutes. 

  • Add cherry tomatoes and cook until soft but still holding their shape; about 3 minutes.

  • Add the greens and cook until they wilt but maintain their bright color, 2 minutes.

  • Mince the reconstituted smoked tomatoes into ¼” pieces.

  • Add the smoked tomatoes and cooked pasta to the vegetable mix. Season with ¼ tsp sea salt. Using tongs, toss the pasta to combine.

5: Season ricotta and serve:

  • Add ¼  tsp sea salt and ⅛ tsp black pepper to ricotta and stir or mash to combine.

  • Using tongs, divide pasta among plates. Top with 1 tbsp ricotta. Place lettuce mix alongside pasta and top with cannellini and broccoli salad.

Chef tips

Boggy Creek Farm’s smoked, dried tomatoes pack a powerful punch of flavor. When adding them to recipes, tenderize them by soaking them in warm water for 5-10 minutes. Start with a small amount and add more to suit your taste.