Fennel, Bean, and Pasta salad

From Asparagus to Zucchini, a guide to farm-fresh, seasonal produce


1 Fennel bulb, reserve leafy tops                       1 tsp lemon pepper      

1 small onion                                                    1 can (28 ounces) kidney beans, drained

olive oil                                                             2-3 cups cooked pasta


Thinly slice fennel bulb and onion; sauté in olive oil.  Chop reserved fennel fronds and add to cooked mixture with remaining ingredients.  Serve chilled. 

Makes 4-6 servings.