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Pasta with Arugula, White Beans, and Walnuts

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Peppery baby arugula adds color and nutritional zip to this easy pasta dish.

Source: Everyday Food, April 2008
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To clean, fill a bowl with cold water, and add greens, swishing gently. Scoop out greens. Drain water off. Repeat with fresh water until no grit remains at the bottom of the bowl. Dry with a salad spinner, or pat with paper towels. Store washed greens in a resealable plastic bag lined with dry paper towels in the refrigerator up to 1 day.

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Reviews

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How would you rate this recipe?
51
  • ehguy11
    6 JUN, 2009
    A flavorful and easy one-pot meal. I think a bit of lemon zest would be nice. I'll try that next time.
    Reply
  • farrow
    23 APR, 2009
    To katherine51 response I noticed you said that your family has walnut allegies and my son is allergic to both walnuts and pecans and I was surprised to see you said pine nuts were used. Is pine nuts like peanuts that you can eat with this type allergy?
    Reply
  • katherine51
    22 APR, 2009
    This is a wonderful receipe - quick, easy and tasty. Due to walnut allergies in our family, I substituted toasted pine nuts instead and it worked very nicely. This receipe is a keeper!!
    Reply
  • debbied4l
    28 FEB, 2009
    We made this pasta about 2 weeks ago and it was awesome. Simple, but the flavors work very well together. Also ingredients are inexpensive. We will be making this one again this weekend!
    Reply

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