Maltagliate with Borlotti, Shallots and Arugula
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Ingredients
| 1 recipe | Basic Fresh Egg Pasta, rolled to thinnest setting on machine | | 6 tbsp. | extra-virgin olive oil | | 10 | shallots, peeled, thinly sliced | | 1 cup | cooked borlotti or | | pinto beans, drained | | 1 cup | dry red wine | | 1/2 cup | freshly grated Parmesan cheese | | 1 cup | arugula, washed, dried, and chopped |
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Instructions
Cut pasta into funny shapes and set aside. Bring 6 quarts water to boil and add 2 tbsp. salt. In a 12- to 14-inch sauté pan, heat olive oil and shallots over medium heat and cook until shallots are soft, 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, 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.
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