Name: Maltagliate with Borlotti, Shallots and Arugula
Ingredients: 1 Recipe fresh pasta, rolled to thinnest setting, on the machine; 6 tb Extra virgin olive oil; 10 Shallots, peeled, thinly sliced; 1 c Cooked borlotti, or pinto beans, drained; 1 c Dry red wine; 1/2 c Freshly grated Parmesan; 2 bn Arugula, washed, spun dry, chopped

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CATEGORY	CUISINE	TAG	YIELD
Grains		New, Text, Import	1	Servings

INGREDIENTS

1		Recipe fresh pasta, rolled to thinnest setting, on the machine
6	tb	Extra virgin olive oil
10		Shallots, peeled, thinly sliced
1	c	Cooked borlotti, or pinto beans, drained
1	c	Dry red wine
1/2	c	Freshly grated Parmesan
2	bn	Arugula, washed, spun dry, chopped

INSTRUCTIONS

Cut pasta into funny shapes and set aside.
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12 to 14 inch saute pan, heat olive oil and shallots over medium heat
and cook until shallots are soft, about 8 to 10 minutes. Add beans and red
wine and reduce liquid by half. Add Parmesan and remove from heat. Drop
pasta into boiling water and cook until tender, about 3 to 4 minutes. Drain
and toss into pan with beans. Return to heat and toss to coat. At last
minute, add arugula, toss 20 seconds, pour into serving bowl and serve.
Yield: 4 servings
Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #516 by Sue
<suechef@sover.net> on Mar 14, 1997

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