Campanelle with White Beans, Lemon, and Burrata

italian cheese pasta vegetarian kid-friendly healthy low cholesterol small plates

Julia Turshen

Serves 6

Source

Ingredients

2 lemons, zested, juiced

4 cups baby arugula, chopped

1 (15-ounce) can white beans, rinsed, drained

1/4 cup drained capers

1 teaspoon crushed red pepper flakes

1/4 cup extra-virgin olive oil, plus more for serving

1/2 teaspoon kosher salt, plus more to taste

1 pound campanelle (or other short pasta)

8 ounces burrata (or fresh mozzarella)

Method

Combine lemon zest, lemon juice, arugula, beans, capers, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt in a large bowl.

Cook campanelle in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to bean mixture. Stir vigorously and add pasta cooking liquid as needed to fully coat. Season with salt.

Transfer pasta to a serving bowl or platter. Using your hands, tear burrata over pasta and drizzle with more oil. Serve immediately.