Maltagliate With Borlotti, Shallots And Arugula

Recipe Ingredients

1		Basic fresh egg pasta - see * note
		(rolled to thinnest setting on machine)
6 tablespoons	90ml	Extra-virgin olive oil
10		Shallots - peeled, sliced thin
1 cup	160g / 5.6oz	Cooked borlotti - or pinto beans, drained
1 cup	237ml	Dry red wine
1/2 cup	118ml	Freshly-grated parmesan
1 cup	146g / 5.1oz	Washed - dried, chopped arugula

Recipe Instructions

* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this collection.

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.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5732)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.