Farfalle with Arugula and White Beans

From the kitchen of Carly

Silky farfalle gets tossed with wilted arugula, creamy cannellini beans, and nutty toasted walnuts in a light butter sauce. Garlic perfumes the whole thing while pasta water creates a delicate coating that brings it all together.

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

Ingredients

4 servings

  • 1Coarse salt and freshly ground pepper
  • 112 ounces farfalle
  • 14 tablespoons (1/2 stick) unsalted butter, cut into pieces
  • 14 garlic cloves, thinly sliced
  • 11 pound baby arugula
  • 11 can (15 1/2 ounces) cannellini beans, drained and rinsed
  • 11/3 cup walnut pieces
  • 1toasted
  • 1for garnish

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.

  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.