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.


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.

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