Maltagliate with Borlotti, Shallots, and Arugula
This is a fast, robust vegetarian recipe with a slightly nutty
flavor from the fresh arugula. If you use canned beans, you can make it at the very
last minute. If you need to soak the dried beans and cook them, add about an hour
to either cook the beans on the stove or in the microwave.
- roughly broken lasagne noodles, 1/2 pound
- 4 T. extra virgin olive oil
- 1 medium onion, thinly sliced
- 2 cloves of garlic, thinly sliced
- 2 cups cooked borlotti or pinto beans, drained
- 2 cups dry red wine
- 4-6 ounces grated Parmesan cheese
- 2-3 cups chopped fresh arugula (well washed and dried)
Bring 6 quarts of water to boil, and add 2 T. salt.
In a large
sauté pan, heat oil, garlic and onions cook until onions are soft.
Add beans and red wine and reduce liquid to half. Add Parmesan, and remove
from heat. Cook pasta in boiling water, and drain. Add the cooked pasta to
pan with the beans. Return to the heat, and toss quickly. Be careful not to
scorch the cheese. At the last minute, add the arugula, toss 20 seconds, and
pour into a warm serving dish. Serve immediately.