Campanelle With White Beans, Lemon, And Burrata
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
48
Spice
61
Sweetness
48
Sourness
44
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 cup
Capers (drained)Directions:
1
Season with salt
2
Transfer pasta to a serving bowl or platter
3
Combine lemon zest, lemon juice, arugula, beans, capers, red pepper flakes, 1/4 cup oil, and 1/2 tsp
4
Salt in a large bowl
5
Cook campanelle in a large pot of boiling salted water, stirring occasionally, until al dente
6
Drain pasta, reserving 1 cup pasta cooking liquid, and add to bean mixture
7
Stir vigorously and add pasta cooking liquid as needed to fully coat
8
Season with salt
9
Transfer pasta to a serving bowl or platter
10
Using your hands, tear burrata over pasta and drizzle with more oil
11
Serve immediately
12
Combine lemon zest, lemon juice, arugula, beans, capers, red pepper flakes, 1/4 cup oil, and 1/2 tsp
13
Salt in a large bowl
14
Cook campanelle in a large pot of boiling salted water, stirring occasionally, until al dente
15
Drain pasta, reserving 1 cup pasta cooking liquid, and add to bean mixture
16
Stir vigorously and add pasta cooking liquid as needed to fully coat
17
Using your hands, tear burrata over pasta and drizzle with more oil
18
Serve immediately