Maltagliate with Borlotti, Shallots and Arugula



4 servings



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


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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