Farfalle with Arugula and White Beans
Quickly wilted arugula, canned beans, and toasted walnuts add heft to this vegetarian main course. Try spinach in place of arugula and pine nuts instead of walnuts.
Coarse salt and freshly ground pepper
12 ounces farfalle
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
4 garlic cloves, thinly sliced
1 pound baby arugula
1 can (15 1/2 ounces) cannellini beans, drained and rinsed
1/3 cup walnut pieces, toasted, for garnish
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.
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.
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.
4. To serve, divide among shallow bowls, and garnish with walnuts.
Prep time: 10 minutes. Total time: 25 minutes. Serves 4.
Excerpted from Everyday Food: Fresh Flavor Fast by Martha Stewart Living Copyright © 2010 by Martha Stewart Living. Photo Copyright © 2010 by Kana Okada. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
