Frisée Pasta Salad

March 10, 2008

Frisée Pasta Salad

Sara Jones, Tucson CSA

This dish would be equally delicious served hot or cold, so
make extra for leftovers.

1 small or ½ large head frisée, cleaned and roughly
chopped

½ onion
1 can drained white beans, or about 1 ½ cups cooked white
beans

1 regular size package penne pasta, cooked and drained
2 tablespoons olive oil
1 can tuna, drained (optional)
2 tablespoons capers
¼ cup parmesan cheese (optional)
Salt and pepper to taste

Sauté onion in oil in a skillet over medium high heat,
stirring occasionally until golden brown. Add frisée and
cook until just beginning to wilt (about 2 minutes). Stir all
ingredients together in a large bowl and add salt and
pepper to taste. Serve hot, or chill and serve as a cold
salad.

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