Sunday, March 30, 2014

Pasta with Arugula, White Beans and Walnuts

This is a lovely healthy spring-y recipe.  And we all need a little (or alot) of spring in MI right now!
This comes from Everyday Food Magazine:

Pasta with Arugula, White Beans and Walnuts

12 oz farfelle (bowtie pasta)
coarse salt and ground pepper
4 garlic cloves, thinly sliced
4 TBS butter
1 pound baby arugula
1 can cannellini beans, rinsed and drained
1/2 cup walnut pieces, toasted

Toast walnut pieces in a 350 degree oven for about 7-9 minutes.  Watch them so they don't burn.  You don't have to toast them, but it brings out so much more flavor!

Cook pasta i a large pot of boiling salted water until al dente.  Reserve 1/2 cup pasta water, drain pasta and set aside.

Place pasta pot over medium heat.  Add garlic and 1 tbs butter, cook, stirring until garlic is fragrant, about 2 minutes/

Add arugula to pot.  Toss just until wilted.  Add beans, pasta and remaining 3 tbs butter.  Season with salt and pepper.  Toss, adding enough reserved water to mixture to coat pasta.  Garnish with toasted walnuts.

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