Campanelle with White Beans, Lemon, and Burrata
ItalianEasyVegetarian

Campanelle with White Beans, Lemon, and Burrata

A delicious italian dish. perfect for vegetarians.

Total Time

78 min

Serves

4

Rating

0.0 (0)

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)

Instructions

  1. 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.

  2. 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.

  3. 3

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

Cooking Timer

01:18:00
Custom Timer (minutes)

Recipe Info

Prep Time:33 min
Cook Time:45 min
Total Time:78 min
Difficulty:Easy
Servings:4