Green Beans, Carrots, and Gemelli Pasta with Sherry Vinaigrette
3Tbsp./1 ½ oz. vegetable oil
4cups/1 lb. thinly sliced onions
2Tbsp.sherry vinegar plus more to taste
4oz.gemelli pastafusilli or other corkscrew-shaped pasta
4oz.green beanssliced into 2” lengths
1cup/4 oz. carrotsjulienned
4tsp.shredded mint leaves
Heat a large sauté pan over medium heat. Add the oil and onions. Sprinkle with salt. Once the onions start heating up, turn the heat down to low and cook slowly, turning occasionally, until caramelized (about 20 minutes). Allow pan to cool slightly before adding the sherry vinegar.
While the onions are cooking, bring a large pot of salted water to a boil. Cook the gemelli according to package directions, but 4 minutes before it’s done, add the green beans to the pot. Drain and rinse under cold water. Place in a bowl.
Add the onion mixture, carrots and mint leaves. Taste and adjust seasoning with salt, pepper and additional vinegar, if desired.