| 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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