Pasta with Arugula and White Beans
Recipe type: Main Dish, Pasta
  • 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!
  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 cup pasta water; drain pasta.
  2. 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.
  3. 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!
Recipe by This Week for Dinner at