Smoked Tomato Pasta & Cannellini Salad
Smoked, dried tomatoes elevate this simple pasta dish to something special. Served alongside an herb cannellini bean 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
- 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
- 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.
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.