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Name: Maltagliate with Borlotti, Shallots and Arugula
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Grated Parmesan fresh; 10 Shallots, peeled, thinly; 6 tb Extra Virgin Olive Oil; 1 Recipe fresh pasta, rolled; 1 c Cooked borlotti, or pinto; 2 bn Arugula, washed, spun dry,; 1 c Dry Red Wine

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INGREDIENTS

1/2 c Grated Parmesan ; fresh
10 Shallots, peeled, thinly
6 tb Extra Virgin Olive Oil
1 Recipe fresh pasta, rolled
1 c Cooked borlotti, or pinto
2 bn Arugula, washed, spun dry,
1 c Dry Red Wine

Servings

INSTRUCTIONS

Cut pasta into funny shapes and set aside. Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12 to 14 inch saute pan, heat olive oil and shallots over medium heat and cook until shallots are soft, about 8 to 10 minutes. Add beans and red wine and reduce liquid by half. Add Parmesan and remove from heat. Drop pasta into boiling water and cook until tender, about 3 to 4 minutes. Drain and toss into pan with beans. Return to heat and toss to coat. At last minute, add arugula, toss 20 seconds, pour into serving bowl and serve. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #516 by Sue on Mar 14, 1997

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Nutrition

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Serving Size: 1 Serving (366g)
Recipe Makes: 1 Servings

Calories: 1131
Calories from Fat: 858 (76%)

Amt Per Serving		% DV

	Total Fat 95.3g	127 %
	Saturated Fat 19.8g	99 %
	Monounsaturated Fat 63.3g
	Polyunsanturated Fat 9.1g
Cholesterol 44mg		14 %
Sodium 775.5mg		27 %
Potassium 362mg		10 %
Total Carbohydrate 8.2g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 8.2g
Protein 19.4g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1131

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