Categories: Sides

Ingredients

• 1 small head radicchio, halved lengthwise and cored
• 2 bulbs fennel, cored and cut into wedges, plus 1/4 cup chopped fronds
• 6 baby bell peppers, halved and seeded
• 1/2 cup olive oil
• Kosher salt and black pepper
• 8 oz. orecchiette
• 15 oz. can cannellini beans, drained and rinsed
• Juice of 1 lemon
• 2 tbsp chopped fresh parsley
• 3 oz. Parmesan, shaved

Directions

1. Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio and 6 minutes for the fennel. Let cool, then cut into small pieces.

2. Bring a large pot of salted water to a boil. Add the pasta and cook as directed. Drain and rinse under cold water; shake off the excess. Transfer to a large bowl.

3. Add the grilled vegetables and cannellini beans to the pasta; toss well. Add the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 tsp salt and pepper to taste; toss. Add the Parmesan and fennel fronds and toss gently.

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