View cart background image
0
items
Free Shipping Over $49
America

Farfalle with Arugula and White Beans

Source: Everyday Food: Fresh Flavor Fast - From the Kitchens of Martha Stewart Living
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe


  Serves 4
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.
RECIPE 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
Farfalle with Arugula and White Beans Recipe at Cooking.com
DIRECTIONS
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.


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.


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.


To serve, divide among shallow bowls, and garnish with walnuts.


Recipe reprinted by permission of Clarkson Potter. All rights reserved.
Date Added: 02/22/2010
Part of These Recipe Collections Find Similar Recipes »
 Spring Pastas
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards
NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.