Receta Maltagliate With Borlotti, Shallots And Arugula

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Raciónes: 4

Ingredientes

Cost per serving $1.50 view details
  • 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

Direcciones

  1. Cut pasta into funny shapes and set aside. Bring 6 qts water to boil and add in 2 Tbsp. salt.
  2. 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.
  3. 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.
  4. 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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