Pasta with Arugula, White Beans, and Walnuts
Peppery baby arugula adds color and nutritional zip to this easy pasta dish.
Everyday Food, April 2008
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Recipe Summary
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.