Sauteed Flageolet Beans with Fusilli

Sauteed Flageolet Beans with Fusilli Ingredients

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

Instructions for Sauteed Flageolet Beans with Fusilli

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. Posted to MC-Recipe Digest V1 #159 Date: Thu, 18 Jul 1996 17:52:16 -0700 (PDT) From: PatH Recipe By : Vegetarian Pasta Cookbook (Sarah Maxwell, Editor)

Main Ingredient: PastaCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beans	Garlic	Olive Oil	Onion
Pasta	Rotini	Salt	Tarragon
Vinegar

Pasta Bean Garlic Olive oil Onion Tarragon

for flavor and categorization

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