INGREDIENTS
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8 ounces orecchiette pasta or other small shell pasta
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Salt
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1/3 cup extra-virgin olive oil, plus more for tossing the pasta
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Finely grated zest and juice of 1 lemon
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1 shallot, minced
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1 garlic clove, minced
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Freshly ground pepper
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1/2 pint mixed baby heirloom tomatoes, cut in half
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1 head frisée, coarsely chopped
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8 ounces cooked or canned cannellini beans, rinsed and drained
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2 Tbsp. hazelnuts, toasted and chopped
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2 Tbsp. torn mint leaves
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Shaved Parmesan cheese for garnish