Ingredients
Serves: 2
4 oz. uncooked pasta (I prefer Barilla Penne Plus, but fettuccini is a good substitute)
1 Salmon fillet (10 ounces), cut into 1-inch cubes
1 Tsp. minced fresh rosemary
5 Tblsp. extra virgin olive oil, divided (I prefer Castalas, a French version)
¾ Cup white kidney or cannellini beans, rinsed and drained
2 Small plum tomatoes, chopped
6 Cloves minced garlic
Kosher Salt and Fresh ground pepper to taste
Preparation
