Sauteed Flageolet Beans With Fusilli

* Exported from MasterCook *

SAUTEED FLAGEOLET BEANS WITH FUSILLI

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 c Rotini, dry measure -- or
Other short fusilli (twisty)
Pasta
ds Olive oil
pn Salt
3 Cloves garlic -- crushed
1 tb Olive oil -- for saute
1/2 c Onion -- (1 medium)
1 tb Fresh tarragon -- minced
14 oz Flageolet beans (1 can) --
Drained and rinsed
Salt
Freshly ground black pepper
Generous
1 tb Balsalmic vinegar and oil
Salad dressing

Prepare the pasta first (allow about 15 minutes).
Bring plenty of water to a boil in a big pot. Add a
pinch of salt, a dash of oil and the pasta. Cook al
dente; drain; set aside.

Meanwhile, cut onion into 1/4-inch slices, quarter the
slices and separate the rings. (Pieces should be
about the size of a pasta twist.) Gently drain and
rinse the beans. Mince the tarragon. Prepare
accompaniments.

Prepare the sauce (about 15 minutes total) Heat 1
tablespoon of oil and the garlic in a wok or skillet.
Saute the onion over medium to medium-high until onion
is softer and sweeter; about 3 to 5 minutes. Over
medium heat, gently add the drained beans to the
onion; season with salt, pepper, tarragon (as much or
as little as you like) and heat for 2 to 3 minutes.
Stir in the pasta. Heat for 3 to 5 minutes. Remove
from heat. Add the bottled vinaigrette made with
balsamic and toss. Serve immediately.

July 3rd - served crumbled gorgonzola as pasta garnish
(good) and seedless red grapes. (Just a pinch of dried
tarragon, jar recently opened.) Canned beans are
fragile. Work quickly and gently. Avoid over-heating.

Recipe By : Vegetarian Pasta Cookbook (Sarah
Maxwell, Editor)

From: Hp_walls@woco.Ohio.Gov Date: Mon, 15
Jul 1996 14:00:51 -0400 (



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