Recipe - Sauteed Flageolet Beans With Fusilli

3 One half cup Rotini, dry measure or
Other short fusilli (twisty)
Pasta
ds Olive oil
pn Salt
3 Cloves garlic crushed
1 tablespoon Olive oil for saute
One half cup Onion (1 medium)
1 tablespoon Fresh tarragon minced
14 ounce Flageolet beans (1 can)
Drained and rinsed
Salt
Freshly ground black pepper
Generous
1 tablespoon Balsalmic vinegar and oil
Salad dressing

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 1/4inch 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 mediumhigh
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 overheating.

Posted to MCRecipe Digest V1 #159

Date: Thu, 18 Jul 1996 17:52:16 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

Recipe By : Vegetarian Pasta Cookbook (Sarah Maxwell, Editor)