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

Related recipes