Campanelle with White Beans, Lemon, and Burrata

Name: Campanelle with White Beans, Lemon, and Burrata
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)

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Servings: 6

Author : Julia Turshen

italian cheese pasta

Campanelle with White Beans, Lemon, and Burrata

Ingredients

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2 lemons, zested, juiced4 cups baby arugula, chopped1 (15-ounce) can white beans, rinsed, drained1/4 cup drained capers1 teaspoon crushed red pepper flakes1/4 cup extra-virgin olive oil, plus more for serving1/2 teaspoon kosher salt, plus more to taste1 pound campanelle (or other short pasta)8 ounces burrata (or fresh mozzarella)

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Instructions

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Step 1

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

Step 2

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.

Step 3

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