One pot weeknight pasta with butter beans, peas and arugula

Dice onion and garlic; saute in a good amount of extra virgin olive oil in a shallow dutch oven for a few minutes.

Add lemon zest and about a teaspoon of Calabrian chili paste, then 14 ounces of drained, rinsed butter beans; cook a few minutes with a pinch of salt.

Add the stock, bring to a boil and boil a couple of minutes.

Add the pasta directly to the well-seasoned broth and cook until cooked through.

About a minute before the pasta is ready, add about half a cup of frozen peas and finish cooking together a minute or two.

Add the juice of half a lemon, a little more parm and a few handfuls of baby arugula; let the residual heat wilt it.

Serve topped with burrata, a little more extra virgin olive oil, hot pepper flake and extra parm.