All Photos © Christine Elise McCarthy 2015
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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.
Vegan Lemon, Salted Caper and White Bean Pasta
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
Parsley – chopped
Lemon wedges as garnish (optional)
Grated cheese (or vegan alternative) as garnish – (optional)
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.
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!