3/4 cup extra virgin olive oil
2 lemons, juiced and zested
2 shallots, minced
2 cloves garlic, minced
1 pint, mixed baby heirlooms, halved
1 head of frisee, coarsely chopped
1 box (16 ounce) of Orecchiette
1 can cannellini beans, rinsed and drained
1/2 cup chopped hazelnuts
1/2 cup torn mint leaves
Parmesan for garnish
Cook pasta in a pot of boiling salted water until tender but firm to the bite, stirring occasionally. Drain and toss with olive oil to coat, place in freezer for a couple minutes to cool.
Make vinaigrette by combining olive oil, lemon juice, zest, shallots, garlic, salt and pepper.
Combine the tomatoes, frisee and beans with the chilled pasta and dress lightly. Garnish with hazelnuts, mint and parmesan.