Farfalle with Arugula and White Beans
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.
- Coarse salt and freshly ground pepper, to taste
- 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
Bring a pot of water to a boil; add a generous amount of salt. Cook the pasta until al dente according to package instructions. Reserve 1/2 cup pasta water; drain the pasta.
Add 1 tablespoon butter and the garlic to the pot; cook over medium heat, stirring, until the garlic is fragrant, about 2 minutes. Add the arugula; toss just until wilted.
Add the beans, pasta, and remaining 3 tablespoons butter; season with salt and pepper. Heat, tossing, until the butter is melted and the beans and pasta are warmed through, about 1 minute. Add enough reserved pasta water to create a thin sauce to coat pasta.
To serve, divide am the ong shallow bowls, and garnish with walnuts.
Recipe reprinted by permission of Clarkson Potter. All rights reserved.
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