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!