Maltagliate With Borlotti, Shallots And Arugula

Recipe Ingredients

1		Basic Fresh Egg Pasta - (see recipe)
		= (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	Chopped washed dried arugula

Recipe Instructions

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.

This recipe yields 4 servings.

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

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