Monday’s Menu Musings
Can’t wait to try this new yummy looking recipe out. (Thanks Sara!)
Pasta With White Beans and Arugula
1 (16-oz.) package farfalle (bow-tie) pasta
1 (19-oz.) can cannellini beans, rinsed and drained
1 (8.5-oz.) jar sun-dried tomatoes with herbs in oil, drained and chopped
1 (5-oz.) package fresh arugula, thoroughly washed
1 (4-oz.) package crumbled feta cheese
1/4 cup chopped fresh basil
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1. Cook pasta according to package directions; drain. Stir together beans and next 7 ingredients in a large bowl. Stir in hot cooked pasta until blended.
Pasta With Chickpeas, Tuna, and Arugula: Substitute 1 (16-oz.) can chickpeas, rinsed and drained, for cannellini beans. Stir in 3 (5-oz.) cans solid white tuna in water, drained.
Southern Living, AUGUST 2009