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 |
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Preparation / Directions:
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.
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