Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      recipe        basic fresh egg pasta -- see * note
                        (rolled to thinnest setting on machine)
   6      tablespoons   extra-virgin olive oil
  10                    shallots -- peeled, sliced thin
   1      cup           cooked borlotti -- or pinto beans,
                        -- drained
   1      cup           dry red wine
     1/2  cup           freshly-grated parmesan
   1      cup           washed -- dried, chopped
                        -- arugula

Preparation:

* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this collection. 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 sauté 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5732)