Maltagliate with Borlotti, Shallots and Arugula

• 1 recipe Basic Fresh Egg Pasta, rolled to thinnest setting on machine
• 6 tbsp. extra-virgin olive oil
• 10 shallots, peeled, thinly sliced
• 1 cup cooked borlotti
• pinto beans, drained
• 1 cup dry red wine
• 1/2 cup freshly grated Parmesan cheese
• 1 cup arugula, washed, dried, and chopped

1. Cut pasta into funny shapes and set aside.
2. Bring 6 quarts water to boil and add 2 tbsp.
3. salt.
4. In a 12- to 14-inch saute pan, heat olive oil and shallots over medium heat and cook until shallots are soft, 8 to 10 minutes.
5. Add beans and red wine and reduce liquid by half.
6. Add Parmesan and remove from heat.
7. Drop pasta into boiling water and cook until tender, 3 to 4 minutes.
8. Drain and toss into pan with beans.
9. Return to heat and toss to coat.
10. At last minute, add arugula, toss 20 seconds, pour into serving bowl and serve.

recipe basic, extravirgin olive oil, shallots, borlotti, pinto beans, red wine, parmesan cheese, arugula

Taken from www.foodgeeks.com/recipes/5340 (may not work)