PASTA: Farfalle Piemontesi

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* Exported from MasterCook *

 

Farfalle Piemontesi

 

Recipe By : Pasta East to West by Nava Atlas, page 100

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta East To West Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces farfalle -- (bowtie pasta)

2 cups cooked cannellini -- (large white beans)

(about 3/4 cup dried)

OR one 16-ounce can -- drained and rinsed

3/4 cup low-fat milk or soymilk

1 tablespoon extra-virgin olive oil

3 cloves garlic -- minced, up to 4

1/4 cup dry white wine

8 ounces baby bella or crimini mushrooms -- sliced

1/4 cup sun-dried tomatoes -- cut into strips

(not oil-cured)

Salt and freshly ground black pepper

Minced fresh parsley for garnish

Grated fresh Parmesan cheese -- optional

 

6 servings

 

In the original version of this simple but elegant dish, the pasta is

enveloped in a rich cream sauce. I've streamlined it by making a creamy

sauce of low-fat white beans instead.

 

Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

 

Meanwhile, combine the beans and milk in a food processor. Process until

very smoothly pureed. Set aside until needed.

 

Heat the oil in a medium saucepan. Add the garlic and sauteed over low

heat until golden. Add the wine, mushrooms, and dried tomatoes, then cover

and cook over medium heat until the mushrooms are done, about 5

minutes. Stir in the bean puree. Slowly bring to a simmer, then cover and

simmer gently for 5 minutes.

 

Combine the pasta with the bean sauce in a large serving bowl, and toss

gently until combined. Season to taste with salt and pepper, and toss

again. Serve at once. Sprinkle the top of each serving with a little

parsley, and pass around some Parmesan cheese for topping, if desired.

 

Calories: 191, Carbohydrates: 31 g, Total Fat: 3 g, Cholesterol: 1 g,

Protein; 9 g, Sodium: 22 mg.

 

 

 

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