Farfalle with Arugula and White Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Quickly wilted arugula, canned beans, and toasted walnuts add heft to this vegetarian main course. Try spinach in place of arugula and pine nuts instead of walnuts. Ingredients:
coarse salt and freshly ground pepper |
12 ounces farfalle |
4 tablespoons (1/2 stick) unsalted butter, cut into pieces |
4 garlic cloves, thinly sliced |
1 pound baby arugula |
1 can (15 1/2 ounces) cannellini beans, drained and rinsed |
1/3 cup walnut pieces, toasted, for garnish |
Directions:
1. Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water; drain pasta.
2. Add 1 tablespoon butter and the garlic to the pot; cook over medium heat, stirring, until garlic is fragrant, about 2 minutes. Add arugula; toss just until wilted.
3. Add beans, pasta, and remaining 3 tablespoons butter; season with salt and pepper. Heat, tossing, until butter is melted and beans and pasta are warmed through, about 1 minute. Add enough reserved pasta water to create a thin sauce to coat pasta.
4. To serve, divide among shallow bowls, and garnish with walnuts.
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