Vegan Lemon, Salted Caper and White Bean Pasta

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vromans back

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My friends Jackie O & Dennis gave me a little package of food delicacies for my birthday.  Among them was this jar (above & apologies for the focus) of salted capers (packed in salt rather than vinegar).  I had never seen these before & had to research them a bit.  As it turns out, the capers at the supermarket are packed in vinegar – making vinegar the overpowering flavor.  These guys in salt are reported to taste fresher & almost floral.  You need to soak them for at least 15 minutes to get that extra salt out but the longer you soak them – the less flavor they will ultimately have – so, I would not recommend soaking them more than an hour.  If you are using capers in vinegar – I’d recommend soaking those a bit, too, just to wash away some of the intensity of the vinegar.

I feel like a broken record but this dish really is easy & the flavors are light & delicate.  I used these fresh (non-vegan) noodles that I got at the Asian market but any pasta will do.

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Vegan Lemon, Salted Caper and White Bean Pasta

Serves 2

INGREDIENTS

1/2 lb pasta – cooked & drained & tossed in a bit of olive oil

1 (15 oz) can of white beans – drained & rinsed

1 large lemon – juiced & zested (for about 1/4 cup juice & several TBS zest)

3+ garlic cloves – minced

Salted (or other capers) – quantity is up to you & your taste for these guys – I used about 1/4 cup – soaked in water for 15-60 minutes

2 TBS olive oil

S&P

Parsley – chopped

Lemon wedges as garnish (optional)

Grated cheese (or vegan alternative) as garnish – (optional)

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DIRECTIONS

Cook the pasta & toss with olive oil.  Drain & rinse the beans.

Heat 2 TBS olive oil in a large saute pan over medium heat.  Add the garlic & stir for one minute.  Add the beans & lemon juice & zest and capers.

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Add the pasta & toss to incorporate everything.   Season with S&P & warm through.

Serve it up & drizzle with a good quality olive oil & garnish with parsley and maybe lemon wedges or grated cheese.  Lots of fresh cracked pepper is good, too!

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