Maltagliate with borlotti, shallots and arugula
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe fresh pasta, rolled to thinnest setting, on the machine | |
| 6 | tablespoons | Extra virgin olive oil |
| 10 | Shallots, peeled, thinly sliced | |
| 1 | cup | Cooked borlotti, or pinto beans, drained |
| 1 | cup | Dry red wine |
| ½ | cup | Freshly grated Parmesan |
| 2 | bunches | Arugula, washed, spun dry, chopped |
Directions
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@...> on Mar 14, 1997