| 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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