Sauteed Flageolet Beans with Fusilli
| Yield: | 2 Servings |
| Categories: | Pasta, High Fiber |
| 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 |
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