Campanelle with White Beans, Lemon, and Burrata
A fresh and vibrant pasta dish combining tender campanelle with creamy white beans, peppery arugula, and rich burrata cheese, all brightened with fresh lemon and capers. The perfect balance of comfort and freshness.
6 servings
20 min
Ingredients
- •2 whole lemons
- •4 cups baby arugula
- •1 can white beans
- •¼ cup capers
- •1 teaspoon crushed red pepper flakes
- •¼ cup extra-virgin olive oil
- •½ teaspoon kosher salt
- •1 pound campanelle
- •8 ounces burrata
Cooking Instructions
- 1.
Combine lemon zest, lemon juice, arugula, beans, capers, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt in a large bowl.
5 min
- 2.
Cook campanelle in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to bean mixture. Stir vigorously and add pasta cooking liquid as needed to fully coat. Season with salt.
12 min
- 3.
Transfer pasta to a serving bowl or platter. Using your hands, tear burrata over pasta and drizzle with more oil. Serve immediately.
3 min
