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