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.