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Pasta With White Beans and Arugula

Photo: Jennifer Davick; Styling: Melanie Clark
Prep time 15 mins
Cook time 15 mins
Yield Makes 8 servings

Ingredients

  • 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

How to Make It

  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.

  2. 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.