Sunday I made the Farfalle with Arugula and White Beans recipe from Everyday Food: Fresh Flavors Fast. I was very pleased with the outcome of this recipe. It was fresh. It was fast. It was mighty tasty. Not eating meat never tasted so good! We even had a major carnivore over for dinner that night and he loved it as well. I will definitely be adding this recipe to our regular rotation!
Here’s the recipe, with my various notes. Enjoy!
- Coarse salt and freshly ground pepper
- 12 ounces farfalle (Jane note: I used Campanelle pasta from Barilla and REALLY liked the shape of this pasta…this is going to replace farfalle for me from here on out)
- 4 tablespoons butter, cut into pieces
- 4 garlic cloves, thinly sliced (or mashed through the garlic press Jane-style)
- 1 pound baby arugula (I had more like half a pound; I also think spinach would be nice in this recipe; and maybe even a mix of the two!)
- 1 can cannellini beans, drained and rinsed
- ¼ cup walnut pieces, toasted, for garnish (BLECH. I left these out.)
- Jane addition – freshly grated parmesan cheese to sprinkle on top!
- 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 cup pasta water; drain pasta.
- Add 1 Tbsp. butter and the garlic to the pot; cook over medium heat, stirring, until garlic is fragrant, about 2 minutes. Stir in arugula; toss just until wilted.
- Add beans, pasta and remaining 3 Tbsp butter; season to taste with salt and pepper (make sure you taste – I almost oversalted). 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 (I think I added about ½ of the cup I had reserved). Mangia!