Margie's Vegetable and Bean Pasta
1 box(16oz) penne rigate
2 cups cooked broccoli florets
3 roma tomatoes
2 green onions (white and green parts)
2 garlic cloves
1 yellow bell pepper
1 can anchovies in olive oil, finely chopped
1 cup cannellini beans,(white kidney beans) drained
1/2 cup grated parmesan cheese
1/4 cup or more olive oil(good quality oil)
Kosher salt, and pepper to taste
Cook pasta according to package directions.
Make sure to salt water liberally.
While pasta is cooking put green onions and garlic in a mini cuisinart and pulse a few times until it's chopped finely.
Put this into a large pasta bowl.
Dice tomatoes and yellow pepper and put that into bowl.
Next add cooked broccoli and finely chopped anchovies.
DON'T BE AFRAID OF ANCHOVIES, THEY WILL ALMOST MELT WHEN THE HOT PASTA IS ADDED, IT ADDS A WONDERFUL DEMENTION OF FLAVOR.
Next add beans.
Pour olive oil over all ingredients and toss gently.
Add a very small amount of salt.
The anchovies are salty, so you wont'need too much.
You can do this 1 hour ahead of you wish. When the pasta is cooked, drain, and add the hot pasta to the bowl.
At this point you can add a little more olive oil, and then toss in grated parmesan.
Add black pepper (we like a lot)This dish can be eaten right away, or it can be eaten at room temperature.