Sauteed flageolet beans with fusilli
2 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3½ | cup | Rotini, dry measure -- or |
Other short fusilli (twisty) | ||
Pasta | ||
dash | Olive oil | |
pinch | Salt | |
3 | 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) -- |
Drained and rinsed | ||
Salt | ||
Freshly ground black pepper | ||
Generous | ||
1 | tablespoon | Balsalmic vinegar and oil |
Salad dressing |
Directions
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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