Sauteed Flageolet Beans With Fusilli Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
3 1/2 cup: Rotini, dry measure, or
Other short fusilli, twisty
Pasta,
ds Olive oil,
pn Salt,
3 Cloves: garlic, crushed
1 tbsp: Olive oil, for saute
1/2 cup: Onion, (1 medium)
1 tbsp: Fresh tarragon, minced
14 ounce: Flageolet beans, (1 can) --
Drained and rinsed,
Salt,
Freshly ground black pepper,
Generous,
1 tbsp: Balsalmic vinegar and oil,
Salad dressing,
Directions:
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 (
Source from luhu.jp
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 (
Source from luhu.jp