Fennel Pesto Pasta With Fennel, Roasted Tomato And Cannellini Salad

Directions

1. Preheat oven to 425°F.
2. Cook pasta according to package directions. Place pasta in large bowl; set aside.
3. Meanwhile, for pesto place fennel fronds and almonds in bowl of food processor. Pulse until finely chopped. With food processor running, slowly add oil. Add Parmigiano, salt and pepper, as desired. Process to combine ingredients. Add water if necessary for pesto consistency. Toss with cooked pasta.
4. For salad, place tomatoes cut-side-up on rimmed baking pan lined with aluminum foil. Drizzle with 1 tablespoon of the oil. Season with salt and pepper, as desired. Roast 15 to 20 minutes or until tomatoes have started to caramelize, but still retain their shape.
5. While tomatoes are roasting, combine 1/2 cup of the vinegar and the sliced apricots in small skillet. Cook over medium-low heat 5 to10 minutes or until vinegar has reduced by about half. Remove sliced apricots; reserve for garnish. Reserve reduced vinegar.
6. Place sliced fennel in large bowl. Add remaining 1 tablespoon vinegar, remaining 1 tablespoon oil, and salt and pepper, as desired. Gently toss with roasted tomatoes and beans; season with salt and pepper, as desired.
7. Add fennel-tomato mixture to pasta. Drizzle with reserved reduced vinegar. Garnish with reserved apricots, and fennel fronds and Parmigiano, as desired.