| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Fab fiber, Pasta | 2 | Servings |
INGREDIENTS
| 3 1/2 | c | Rotini, dry measure — or |
| Other short fusilli (twisty) | ||
| Pasta | ||
| ds | Olive oil | |
| pn | Salt | |
| 3 | Cloves garlic — crushed | |
| 1 | tb | Olive oil — for saute |
| 1/2 | c | Onion — (1 medium) |
| 1 | tb | Fresh tarragon — minced |
| 14 | oz | Flageolet beans (1 can) — |
| Drained and rinsed | ||
| Salt | ||
| Freshly ground black pepper | ||
| Generous | ||
| 1 | tb | Balsalmic vinegar and oil |
| Salad dressing |
INSTRUCTIONS
Prepare the pasta first (allow about 15 minutes). Bring plenty of water to a boil in a big pot. Add a pinch of salt, a dash of oil and the pasta. Cook al dente; drain; set aside. Meanwhile, cut onion into 1/4-inch slices, quarter the slices and separate the rings. (Pieces should be about the size of a pasta twist.) Gently drain and rinse the beans. Mince the tarragon. Prepare accompaniments. Prepare the sauce (about 15 minutes total) Heat 1 tablespoon of oil and the garlic in a wok or skillet. Saute the onion over medium to medium-high until onion is softer and sweeter; about 3 to 5 minutes. Over medium heat, gently add the drained beans to the onion; season with salt, pepper, tarragon (as much or as little as you like) and heat for 2 to 3 minutes. Stir in the pasta. Heat for 3 to 5 minutes. Remove from heat. Add the bottled vinaigrette made with balsamic and toss. Serve immediately. July 3rd - served crumbled gorgonzola as pasta garnish (good) and seedless red grapes. (Just a pinch of dried tarragon, jar recently opened.) Canned beans are fragile. Work quickly and gently. Avoid over-heating. Posted to MC-Recipe Digest V1 #159 Date: Thu, 18 Jul 1996 17:52:16 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> Recipe By : Vegetarian Pasta Cookbook (Sarah Maxwell, Editor)
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