EDAMAME, CANNELINI BEANS, PECORINO AND PINE NUT SALAD

We made this dish for a break the fast and it was a big hit. Be sure to search out kosher Pecorino as it is always easy to find, you can try putting large slices of Parmesan if you can’t find Pecorino.

INGREDIENTS

2 tablespoon extra virgin olive oil

2 cloves garlic, minced

2 teaspoons finely chopped rosemary leaves

2 cups shelled edamame beans

1 (15-ounce) can cannellini beans, drained and rinsed

5 ounces pecorino, cut into chunks

1 cup Farm Fresh Nuts Dry Roasted Pine Nuts / Pignolias Salted

¼ cup chopped fresh parsley

¼ teaspoon coarse salt

¼ teaspoon freshly ground black pepper

PREPARATION

1 In a small saucepan, heat the EVOO over medium heat. Add garlic and cook until fragrant, be careful not to burn, about 30 seconds. 

2 Remove the pan from the heat and stir in the rosemary, set aside. 

3 Combine, the edamame, beans, pecorino, parsley, salt, and pepper. You can stop here if not serving right away. Before serving, add the garlic dressing and toss to coat.

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