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Ingredients
- 1 x recipe Basic Fresh Egg Pasta see * Note (rolled to thinnest setting on machine)
- 6 Tbsp. Extra-virgin extra virgin olive oil
- 10 x Shallots peeled, sliced thin
- 1 c. Cooked borlotti, or possibly pinto beans liquid removed
- 1 c. Dry red wine
- 1/2 c. Freshly-grated Parmesan
- 1 c. Washed, dry, minced arugula
Directions
- Cut pasta into funny shapes and set aside. Bring 6 qts water to boil and add in 2 Tbsp. salt.
- In a 12- to 14-inch saute/fry pan, heat extra virgin olive oil and shallots over medium heat and cook till shallots are soft, about 8 to 10 min. Add in beans and red wine and reduce liquid by half. Add in Parmesan and remove from heat.
- Drop pasta into boiling water and cook till tender, about 3 to 4 min. Drain and toss into pan with beans. Return to heat and toss to coat. At last minute, add in arugula, toss 20 seconds, pour into serving bowl and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 4 servings | |
| Calories 230 | |
| Calories from Fat 179 | 78% |
| Total Fat 20.27g | 25% |
| Saturated Fat 2.8g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 86mg | 2% |
| Total Carbs 1.64g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.43g | 0% |
| Protein 0.12g | 0% |
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