| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1 | Recipe fresh pasta, rolled | |
| to thinnest setting on | ||
| the | ||
| machine | ||
| 6 | T | 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 | 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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