PENNE RIGATE ALLA RUSTICANA
A cold pasta salad for 4

13 oz. Penne Rigate
1 can white beans
7 oz. peeled and boiled shrimp
1 small onion
1 to 2 tsp. mustard
1 T tarragon vinegar
fresh tarragon
6 T olive oil (extra vergine)
salt and pepper to taste

Cook the penne in salted, boiling water. Drain and rinse under cold, running water. Turn into a serving bowl.

Mince the onion and put it into a cup of cool water, to take out the harshness.

Drain the beans. Smash them up a bit with a fork before adding them to the penne along with the shrimp.

In a separate bowl, mix mustard, vinegar, oil, salt,freshly ground pepper and a crumbled twig of tarragon. Beat well with a fork until creamy.

Drain the onion, let dry a bit then add it to the penne. Combine the pasta mixture with the dressing and mix well. Keep cool until serving.