Pasta comfort for holidays

TV chef Bastianich offers food choices for an Italian-style celebration

During the holidays, a fast, easy and sustaining dish of pasta is comfort food to all — the cook in particular.

Celebrated TV cook Lidia Bastianich has a new cookbook out, showing how to give an Italianstyle party. This combination of pasta, vegetables, and mozzarella balls is one of 220 recipes in her 14th cookbook, Lidia’s Celebrate Like an Italian, with co-author and daughter Tanya Bastianich Manuali (Appetite by Random House, $45). Owner of four New York restaurants and Eataly food markets in four U.S. cities, Bastianich shows readers how to organize a party, cook much of the food in advance, entertain (if you wish) right in your kitchen and have a good time at your party. Instructions are detailed, accompanied by good photographs. Bring a large pot of salted water

This recipe, she says, is easy “to multiply,” keeps well and is economical. Her tip: prepare the salad completely several hours to a boil and cook beans just until tender, six to seven minutes. Use a slotted spoon (or spider) to remove beans to a bowl of ice water to stop the cooking. Then drain, pat dry and cut into thirds.

Add pasta to the same pot of boiling water and cook until al dente. Drain, rinse and pat dry. Transfer to a large bowl, and add beans, cherry tomatoes and mozzarella.

Make dressing in a food processor. Combine the basil, parsley, plum tomatoes, almonds, garlic, vinegar and salt to taste. Process until smooth.

With the machine running, add oil in a steady stream to make a creamy dressing. Pour dressing over salad and toss well. Season with salt to taste and serve. Serves 6.

ahead of serving, but hold back half the dressing to toss in at the last minute.