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
Transfer pasta to a serving bowl or platter
2
Combine lemon zest, lemon juice, arugula, beans, capers, red pepper flakes, 1/4 cup oil, and 1/2 tsp
3
Salt in a large bowl
4
Cook campanelle in a large pot of boiling salted water, stirring occasionally, until al dente
5
Drain pasta, reserving 1 cup pasta cooking liquid, and add to bean mixture
6
Stir vigorously and add pasta cooking liquid as needed to fully coat
7
Season with salt
8
Transfer pasta to a serving bowl or platter
9
Using your hands, tear burrata over pasta and drizzle with more oil
10
Serve immediately
11
Combine lemon zest, lemon juice, arugula, beans, capers, red pepper flakes, 1/4 cup oil, and 1/2 tsp
12
Salt in a large bowl
13
Cook campanelle in a large pot of boiling salted water, stirring occasionally, until al dente
14
Drain pasta, reserving 1 cup pasta cooking liquid, and add to bean mixture
15
Stir vigorously and add pasta cooking liquid as needed to fully coat
16
Using your hands, tear burrata over pasta and drizzle with more oil
17
Serve immediately
18
Season with salt