Instructions: 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 saute 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.

This recipe yields 4 servings.

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