*  Exported from  MasterCook  *
 
                    SAUTEED FLAGEOLET BEANS WITH FUSILLI
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 1/2   c            Rotini, dry measure -- or
                         Other short fusilli (twisty)
                         Pasta
            ds           Olive oil
            pn           Salt
    3                    Cloves garlic -- crushed
    1       tb           Olive oil -- for saute
      1/2   c            Onion -- (1 medium)
    1       tb           Fresh tarragon -- minced
   14       oz           Flageolet beans (1 can) --
                         Drained and rinsed
                         Salt
                         Freshly ground black pepper
                         Generous
    1       tb           Balsalmic vinegar and oil
                         Salad dressing
 
   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 (
  
 
 
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