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)

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.