Lemon + Arugula Campanelle

Processed with VSCOcam with f2 presetI’m house/dog sitting. I hate sitting on things. I was the girl who never babysat. Like, how on earth would anyone believe that I am qualified to watch their offspring? I feel the same way about canines and homes. I could set either on fire and I don’t need that on my conscience.

Processed with VSCOcam with m3 presetI’m just full of angst tonight. Where do I sit? Where do I sleep? What if the pooch digs a hole in the backyard and runs away? MY MIND NEVER STOPS.

Processed with VSCOcam with f2 presetI knew I had to cook to get my mind off all of the things I could ruin. I needed something with very few steps and only one burner – decreases risk of burning down the house!

 

Processed with VSCOcam with f2 presetThis was more than perfect. One pot, one bowl and a handful of ingredients was all I needed. Light, fresh and utterly satisfying. I’ve got leftovers for lunch and dinner.

Processed with VSCOcam with f2 presetPlus side: They’ve got every channel I could ever dream of and about 8 bottles of red wine for the taking.

Time: 15 minutes (prep + cooking)

Serves: 4 – 6

Ingredients:

  • 1 box of campanelle pasta (or any pasta)
  • 4 cups of arugula
  • 1 can of cannellini beans, drained & rinsed
  • 1 lemon, juice & zest
  • 1/4 cup of olive oil
  • 1 tbsp. butter
  • 1 cup of Parmiggiano-Reggiano
  • S+P, to taste

How to:

  • In a large pot, cook pasta according to package directions
  • Meanwhile, in a large bowl combine arugula + beans + lemon juice + zest + olive oil + S+P
  • Turn off heat, drain pasta and add butter + arugula mix into pot.
  • Combine pasta + arugula mix + cheese in pot
  • Eat for days!

 

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3 thoughts on “Lemon + Arugula Campanelle

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