I realize I’ve given this post a pretty long title for what is essentially my health-conscious, weeknight take on pasta e fagioli. Trust me, I like to take a traditional recipe and adapt the heck out of it, but the reality is that sometimes the result looks so little like the starting point and I can’t in good conscious call this recipe what it is not.

For the past few weeks, I’ve been suffering a terrible case of cabin fever. The rain well overstayed its welcome this spring, and I’d been getting bored with warm, spicy comfort food. You know, the kind you crave during a perpetual and cold drizzle. But the streets were dry as I drove home from work one night last week for the first time in, oh, as far back as I can remember, so I stopped at the grocery for a bottle of white wine with a fierce determination to cook some warm weather food to accompany it. 

I love pasta dishes that are enjoyable at room temperature. They’re convenient for summer potlucks and a cinch to prepare without having to worry about tossing the pasta while it’s still hot and plates warming in the oven and “Come to the table for goodness’ sake before it’s cold!” This dish was ready in the time it took to boil the pasta, and the boys (roommate Adam and boyfriend Colin) and I sat down and enjoyed it together (actually, Adam ate a vegan variation), along with my surprisingly impressive grocery wine pick. 

I’m thinking about making this simple pasta dish again soon, now that we seem to have traded cold and wet for hot and humid. I may even add peas to this dish to give it a bit more color. 

NOTE: Since this pasta is meant to be served cold, pay extra attention to your seasoning! Cold dishes almost always need more salt. Also, for a richer tuna flavor you could use tuna in a oil (instead of tuna in water, which I used).

Macaroni and Cannellini Beans with Tuna, Lemon and Parsley

• 1 pound whole wheat elbow macaroni
• juice of one large lemon
• 1/2 cup extra virgin olive oil
• 1 cup chopped fresh parsley
• 2-15.5 ounce cans cannellini beans
• 2-5 ounce cans tuna
• 1 cup freshly grates parmesan
• salt and pepper to taste

Bring a large pot of water to a boil and cook macaroni according to instructions on package. Don’t forget to salt your water generously (one to two tablespoons is sufficient). 

While the pasta is cooking, whisk together lemon juice, olive oil, and parsley with salt and pepper. When the pasta is done, drain and set the colander under cold tap water for a couple of minutes. This will chill the noodles and prevent sticking. Toss the pasta with the cannellinis, tuna, and parmesan (reserving some for sprinkling at the table). Adjust seasoning if necessary and serve. Serves 4.