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 (