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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 recipe Basic Fresh Egg Pasta, rolled to thinnest setting on machine
6 tbsp. extra-virgin olive oil
10 shallots, peeled, thinly sliced
1 cup cooked borlotti or pinto beans, drained
1 cup dry red wine
1/2 cup freshly grated Parmesan cheese
1 cup arugula, washed, dried, and chopped
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Directions:
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Cut pasta into funny shapes and set aside. Bring 6 quarts water to boil and add 2 tbsp. salt. In a 12- to 14-inch sauté pan, heat olive oil and shallots over medium heat and cook until shallots are soft, 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, 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.
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