Prep Time
30 minutes
Cook Time
0 minutes
Yield
6 Servings
Ingredients
12 ounces pasta, farfalle (bowtie)
4 tablespoons butter (divided)
4 tablespoons garlic (minced)
1⁄4 cup tomato, sun-dried
1⁄2 cup walnuts (chopped)
5 ounces arugula
1⁄4 cup olives, kalamata (pitted and chopped)
1 cup beans, great northern (drained and rinsed if using canned)
1 lemon (zest and juice)
salt (to taste)
black pepper, ground (to taste)
2 ounces cheese, asiago (shredded)
Instructions
Bring a large pot of salted water to a boil and cook the noodles until al dente, about 8 minutes. Remove from heat, drain and set aside. Heat 2 tablespoons of butter over medium heat in a large pot. Sauté the garlic for 1 minute and add the cooked pasta, sun-dried tomatoes and walnuts and sauté for another 1 to 2 minutes. Add the arugula and wilt for a few minutes, then add the olives, beans, lemon zest and juice and the remaining butter and stir well. Remove from heat and season with salt and black pepper. Stir in the Asiago cheese and serve.
Notes
Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.