Wednesday, May 7, 2008

Pasta with Arugula, White Beans, and Walnuts***

This was a nice recipe, nothing spectacular but hearty, healthy, and easy to make.

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Serves 4

  • 12 ounces rotini pasta
  • Coarse salt and ground pepper
  • 4 garlic cloves, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1 pound baby arugula
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1/3 cup walnut pieces, toasted if desired


  1. Cook pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup pasta water; drain pasta, and set aside.
  2. Place pasta pot over medium heat. Add garlic and 1 tablespoon EVOO; cook, stirring, until garlic is fragrant, about 2 minutes.
  3. Add arugula to pot; toss just until wilted. Add beans, pasta, and remaining 2 tablespoons EVOO and butter; season with salt and pepper. Toss, adding enough reserved water to mixture to coat pasta. Garnish with walnuts.


Recipe Courtesy of Everyday food magazine - Martha Stewart

1 comment:

Denise Sawyer said...

Thanks for putting me on your blog roll. This looks like a yummy site! I will check back often!

The "Cent"sible Sawyer