Around lunch on Wednesday our dinner plans changed from 2 at home to 4 at a friend’s. I offered to cook so we could stay on top of the CSA veggies (with an upcoming camping trip that I knew wouldn’t use many CSA veggies). At the last minute I decided to add a can of white beans to help bulk up the dish.
Pasta with fresh tomatoes, arugula and white beans
- thin and long pasta
- big bunch arugula
- 4 small tomatoes (or more, but that was all we had)
- 1 clove garlic*
- 1-2 T olive oil
- 1 can white beans, drained and rinsed
- opt. tasty cheese for topping
So you put a big pot of water on to boil. When it boils add the right amount of pasta, I think I used 1/2 box for 4 people. While you wait for the water to boil and wait for the pasta to cook prep everything else (so easy if the arugula is already clean). Chop the tomatoes into bite size pieces. Remove the tough stems from the arugula and roughly chop it. Mince a clove of garlic. Heat the olive oil in a large skillet over medium. Add the garlic and stir until it fragrant (30 seconds, max) and add the tomatoes. Stir it a bit then add the arugula and let it wilt. Just as it wilts add the white beans, stirring occasionally. Before you drain the pasta reserve about 1/2 cup of that starchy pasta water. Drain the pasta and then add it to the skillet with the veggies. Toss everything together, pouring in some pasta water to help everything coat nicely. (If your skillet isn’t big enough add everything to the pan that boiled the pasta). Season with salt and pepper (and tasty cheese) and serve.
* Actually I think this could have used a 2nd clove of garlic, but I tend to err on the overly garlicky side of things.