Gomiti With Green Beans and Pecorino

Wednesday, April 4, 2007

Gomiti With Green Beans and Pecorino

4 servings

"Ridged elbow macaroni" just wouldn't sound as lyrical, but that's what gomiti is. Conchiglie is similar in shape and size. This pasta dish is simple and fresh tasting -- a good candidate for a fresh-vs.-frozen-peas taste test at your house (see Stephanie Witt Sedgwick's "In Season" column, Page F1).

Gennaro Contaldo's original recipe called for raw shallots, but we found them to be a little strong. A few minutes over moderate heat, while the pasta water roars to a boil, will tame them nicely. Contaldo, an accomplished and popular London chef, is known as "the man who taught Jamie Oliver everything he knows about Italian food." From Contaldo's new book, "Gennaro's Italian Year" (Headline, 2007).



to 10 ounces vine-ripened tomatoes

(2 or 3)

1to 2 small shallots, sliced into thick rings
12to 16 ounces dried gomiti or conchiglie pasta
8to 10 ounces green beans, preferably haricots verts, trimmed and cut into 2-inch pieces
4to 6 ounces shelled peas
3to 4 tablespoons extra-virgin olive oil
1to 2 tablespoons finely chopped marjoram leaves
Freshly ground black pepper
2ounces freshly grated aged pecorino cheese


Wash and stem the tomatoes. Score the bottom of each one with an X.

Fill a medium bowl with ice water. Bring a medium saucepan of water to a boil. Add the tomatoes; wait 15 to 30 seconds, then use a skimmer or slotted spoon to transfer them to the ice water to stop the cooking. The skins should peel away easily. Cut the tomatoes into quarters, discard the seeds and coarsely chop the tomato flesh. Set aside.

Bring a large pot of lightly salted water to a boil over high heat.

Meanwhile, lightly coat a small nonstick skillet with nonstick cooking oil spray and place over medium heat. Add the shallots and cook, stirring occasionally, for a few minutes, until they have softened and slightly caramelized. Set aside.

Add the pasta to the boiling water and cook for 4 to 6 minutes, then add the green beans and peas to the pot. The vegetables will be ready when the pasta is done (al dente). Drain and place in a large bowl. Add the oil, chopped tomato, marjoram, sauteed shallots and pepper to taste. Add the pecorino and toss well to combine. Serve immediately.

NUTRITION {vbar} Per serving: 512 calories, 20 g protein, 72 g carbohydrates, 16 g fat, 4 g saturated fat, 12 g cholesterol, 298 mg sodium, 6 g dietary fiber. Recipe tested by Bonnie S. Benwick; e-mail questions tofood@washpost.com.

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