Recipe - Maltagliate With Borlotti Shallots And Arugula

1 Recipe fresh pasta, rolled
to thinnest setting, on the
machine
6 tablespoon Extra virgin olive oil
10 Shallots, peeled, thinly
cut or sliced up
1 cup Cooked borlotti, or pinto
beans, drained
1 cup Dry red wine
One half cup Freshly grated Parmesan
2 bn Arugula, washed, spun dry,
chopped

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 MCRecipe Digest V1 #516 by Sue
suechef@sover.net on Mar 14, 1997