Farfalle with Arugula and White Beans
A delightful pasta dish combining bow-tie farfalle with peppery arugula, creamy cannellini beans, and toasted walnuts in a light buttery garlic sauce.
Ingredients
- •1 to taste Coarse salt and freshly ground pepper
- •12 ounces farfalle
- •4 tablespoons unsalted butter
- •4 cloves garlic
- •1 pound baby arugula
- •1 can cannellini beans
- •⅓ cup walnut pieces
- •toasted
- •for garnish
Cooking Instructions
- 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 1/2 cup pasta water; drain pasta.
12 min
- 2.
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.
2 min
- 3.
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.
1 min
- 4.
To serve, divide among shallow bowls, and garnish with walnuts.
1 min
