Back to Pasta with Arugula, White Beans, and Walnuts All Reviews for Pasta with Arugula, White Beans, and Walnuts - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Pasta with Arugula, White Beans, and Walnuts Recipe Summary prep: 10 mins total: 25 mins Servings: 4

Ingredients Ingredient Checklist 12 ounces farfalle (bow-tie pasta) Coarse salt and ground pepper 4 garlic cloves, thinly sliced 4 tablespoons butter 1 pound baby arugula 1 can (15 ounces) cannellini beans, rinsed and drained 1/3 cup walnut pieces, toasted if desired

Cook’s Notes To clean, fill a bowl with cold water, and add greens, swishing gently. Scoop out greens. Drain water off. Repeat with fresh water until no grit remains at the bottom of the bowl. Dry with a salad spinner, or pat with paper towels. Store washed greens in a resealable plastic bag lined with dry paper towels in the refrigerator up to 1 day.

Gallery Pasta with Arugula, White Beans, and Walnuts

Recipe Summary prep: 10 mins total: 25 mins Servings: 4

Pasta with Arugula, White Beans, and Walnuts

Pasta with Arugula, White Beans, and Walnuts

Pasta with Arugula, White Beans, and Walnuts

Recipe Summary prep: 10 mins total: 25 mins Servings: 4

Recipe Summary

prep: 10 mins total: 25 mins

Servings: 4

prep: 10 mins

total: 25 mins

prep:

10 mins

total:

25 mins

Servings: 4

4

Ingredients

Ingredients

  • 12 ounces farfalle (bow-tie pasta) Coarse salt and ground pepper 4 garlic cloves, thinly sliced 4 tablespoons butter 1 pound baby arugula 1 can (15 ounces) cannellini beans, rinsed and drained 1/3 cup walnut pieces, toasted if desired

Directions

Cook pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup pasta water; drain pasta, and set aside.

Place pasta pot over medium heat. Add garlic and 1 tablespoon butter; cook, stirring, until garlic is fragrant, about 2 minutes.

Add arugula to pot; toss just until wilted. Add beans, pasta, and remaining 3 tablespoons butter; season with salt and pepper. Toss, adding enough reserved water to mixture to coat pasta. Garnish with walnuts.

Cook’s Notes To clean, fill a bowl with cold water, and add greens, swishing gently. Scoop out greens. Drain water off. Repeat with fresh water until no grit remains at the bottom of the bowl. Dry with a salad spinner, or pat with paper towels. Store washed greens in a resealable plastic bag lined with dry paper towels in the refrigerator up to 1 day.

Cook’s Notes

To clean, fill a bowl with cold water, and add greens, swishing gently. Scoop out greens. Drain water off. Repeat with fresh water until no grit remains at the bottom of the bowl. Dry with a salad spinner, or pat with paper towels. Store washed greens in a resealable plastic bag lined with dry paper towels in the refrigerator up to 1 day.

Reviews (4)

 Add Rating & Review     51 Ratings   5 star values:        7    4 star values:        10    3 star values:        19    2 star values:        11    1 star values:        4

Reviews (4)

Add Rating & Review     51 Ratings   5 star values:        7    4 star values:        10    3 star values:        19    2 star values:        11    1 star values:        4

Add Rating & Review

51 Ratings 5 star values: 7 4 star values: 10 3 star values: 19 2 star values: 11 1 star values: 4

51 Ratings 5 star values: 7 4 star values: 10 3 star values: 19 2 star values: 11 1 star values: 4

51 Ratings 5 star values: 7 4 star values: 10 3 star values: 19 2 star values: 11 1 star values: 4

  • 5 star values: 7 4 star values: 10 3 star values: 19 2 star values: 11 1 star values: 4

    Martha Stewart Member     Rating: Unrated       06/06/2009   A flavorful and easy one-pot meal. I think a bit of lemon zest would be nice. I'll try that next time.  

Martha Stewart Member     Rating: Unrated       04/23/2009   To katherine51 response I noticed you said that your family has walnut allegies and my son is allergic to both walnuts and pecans and I was surprised to see you said pine nuts were used. Is pine nuts like peanuts that you can eat with this type allergy?  

Martha Stewart Member     Rating: Unrated       04/22/2009   This is a wonderful receipe - quick, easy and tasty. Due to walnut allergies in our family, I substituted toasted pine nuts instead and it worked very nicely. This receipe is a keeper!!  

Martha Stewart Member     Rating: Unrated       02/28/2009   We made this pasta about 2 weeks ago and it was awesome. Simple, but the flavors work very well together. Also ingredients are inexpensive. We will be making this one again this weekend!

    Martha Stewart Member

    Rating: Unrated 06/06/2009

A flavorful and easy one-pot meal. I think a bit of lemon zest would be nice. I’ll try that next time.

Rating: Unrated

Rating: Unrated 04/23/2009

To katherine51 response I noticed you said that your family has walnut allegies and my son is allergic to both walnuts and pecans and I was surprised to see you said pine nuts were used. Is pine nuts like peanuts that you can eat with this type allergy?

Rating: Unrated 04/22/2009

This is a wonderful receipe - quick, easy and tasty. Due to walnut allergies in our family, I substituted toasted pine nuts instead and it worked very nicely. This receipe is a keeper!!

Rating: Unrated 02/28/2009

We made this pasta about 2 weeks ago and it was awesome. Simple, but the flavors work very well together. Also ingredients are inexpensive. We will be making this one again this weekend!

All Reviews for Pasta with Arugula, White Beans, and Walnuts

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pasta with Arugula, White Beans, and Walnuts

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest