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| 1 | Recipe fresh pasta, rolled to thinnest setting, on the machine |
| 6 Esslöffel | olive oil extra virgin |
| 10 | Shallots, peeled, thinly sliced |
| 1 Tasse | Cooked borlotti, or pinto beans, drained |
| 1 Tasse | red wine dry |
| 1/2 Tasse | parmesan freshly grated |
| 2 Bund | Arugula, washed, spun dry, chopped |
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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.
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