Sauteed flageolet beans with fusilli

Yield: 2 Servings

Measure Ingredient
3½ cup Rotini, dry measure -- or
\N \N Other short fusilli (twisty)
\N \N Pasta
\N dash Olive oil
\N pinch Salt
3 \N Cloves garlic -- crushed
1 tablespoon Olive oil -- for saute
½ cup Onion -- (1 medium)
1 tablespoon Fresh tarragon -- minced
14 ounces Flageolet beans (1 can) --
\N \N Drained and rinsed
\N \N Salt
\N \N Freshly ground black pepper
\N \N Generous
1 tablespoon Balsalmic vinegar and oil
\N \N Salad dressing

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 ¼-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.

Recipe By : Vegetarian Pasta Cookbook (Sarah Maxwell, Editor) From: Hp_walls@... Date: Mon, 15 Jul 1996 14:00:51 ~0400 (

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