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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.
- 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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