Friday, May 17, 2013

Pasta with White Beans and Arugula

This is such a quick, easy, and tasty recipe that I've made so many times these last two years I thought it was high time I share it.  The arugula gives the dish that classic peppery kick and you can't go wrong with sun-dried tomatoes and fresh feta cheese for just the right amount of sweetness.  I imagine you can add chicken or salmon for a meat-ful (is that a word?) dish, but I usually count this as one of my meatless favorites.  Enjoy!

Pasta with White Beans and Arugula

16 oz package of farfalle pasta (or your favorite kind)
2 (15 oz) cans cannelli beans, rinsed and drained
1 (8.5 oz) jar sun-dried tomatoes, drained and chopped
1 (5 oz) package fresh arugula, thoroughly washed
1 block of feta cheese, crumbled (I prefer the block feta over the pre-crumbled, which tends to be dry)
1/4 cup chopped fresh basil
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1/2 tsp salt

1.  Cook pasta according to package directions; drain.
2.  Stir together beans and next 7 ingredients in a large bowl.  Stir in hot cooked pasta until blended.

Source: Southern Living (August 2009)

Happy Friday, everyone!


  1. Oh my word Lucy! That looks SO good! I can't wait to try it!

    1. You're so sweet, Erin! Yes, very good and VERY easy - just like I like 'em these days : ) Hope you guys are well. LOVE seeing the house progress on your blog!

  2. This recipe is great! I made it today for lunch--thanks for sharing Lucy!!!

    1. Yay!! I'm so glad you liked it! Do you think they have sun dried tomatoes in LONDON!!! WOOOHOOO!! So happy for you!