A simple and flavorful pasta that's perfect for summer days.
Course Main Dishes
Cuisine Italian
Servings 4people
Calories 328kcal
Author Courtney
Ingredients
3/4poundrigatonior any pasta shape
115-ounce cancannellini white beans
4cupsbaby arugula
1Zest and juice from 1 lemon
1 - 2Tablespoonsextra-virgin olive oil
1/2 - 3/4cupfreshly grated Parmesan cheeseplus more for serving
Kosher salt
Black pepper
Instructions
Place pasta in a large pot of salted boiling water and cook according to package directions.
While the pasta is cooking, drain and rinse the cannellini beans. Combine the beans and arugula in a large bowl. Add the zest and juice of the lemon, 1 tablespoon of olive oil, 1 teaspoon of salt and pepper to taste. Toss gently to combine.
Once the pasta has finished cooking, drain it and immediately place it into the bowl with the arugula mixture. Add the Parmesan cheese and remaining tablespoon of oil. Toss to combine. Serve immediately, topped with extra Parmesan if desired.