Campanelle with White Beans, Lemon, and Burrata

Name: Campanelle with White Beans, Lemon, and Burrata
Yield: 4 servings
Ingredients: 1 2 lemons, zested, juiced; 1 4 cups baby arugula, chopped; 1 1 (15-ounce) can white beans, rinsed, drained; 1 1/4 cup drained capers; 1 1 teaspoon crushed red pepper flakes; 1 1/4 cup extra-virgin olive oil, plus more for serving; 1 1/2 teaspoon kosher salt, plus more to taste; 1 1 pound campanelle (or other short pasta); 1 8 ounces burrata (or fresh mozzarella)

From the kitchen of Carly

Bright lemon and briny capers cut through creamy burrata in this light pasta. White beans add substance without heaviness, while a toss of peppery arugula keeps things sharp. The starchy pasta water pulls it all together into something silky and satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 lemons, zested, juiced
14 cups baby arugula, chopped
11 (15-ounce) can white beans, rinsed, drained
11/4 cup drained capers
11 teaspoon crushed red pepper flakes
11/4 cup extra-virgin olive oil, plus more for serving
11/2 teaspoon kosher salt, plus more to taste
11 pound campanelle (or other short pasta)
18 ounces burrata (or fresh mozzarella)

Instructions

Combine lemon zest, lemon juice, arugula, beans, capers, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt in a large bowl.
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.
Transfer pasta to a serving bowl or platter. Using your hands, tear burrata over pasta and drizzle with more oil. Serve immediately.