Ingredients

The following ingredients have 4 Servings
  • 3/4 pound whole wheat or gluten-free rigatoni
  • 4 cups baby arugula
  • 15-ounce can cannellini beans
  • 1 lemon (zest and juice)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt
  • 3/4 cup grated Pecorino (or Parmesan) cheese, plus more for serving (optional)
  • Fresh ground black pepper

Instruction

  • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions.
  • Meanwhile, drain and rinse the cannellini beans and place them in a large bowl with 4 cups arugula. Add the lemon zest and juice of the lemon to the bowl, then add 1 tablespoon olive oil, the kosher salt, and a few grinds of black pepper. Toss gently to combine all flavors.
  • When pasta is done, drain it and add immediately to the large bowl with beans and arugula. Add another 1 tablespoon olive oil and 3/4 cup Pecorino cheese and stir to combine (the warm pasta will wilt the arugula and warm the beans).
  • Serve immediately, topped with additional cheese, salt, pepper, olive oil and/or lemon zest if desired.