White bean and arugula pasta
Yeung Man Cooking · ♥ 4K likes · 56.1K views · 6 min video
Read about white beans in the BrightCulinary Book
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Ingredients
Method
Techniques
Bring a pot of water to a boil for the pasta.
- water
- ½ lb pasta
- 5 cloves garlic
- 2 whole shallots
- 300 g cherry tomatoes
Crush, peel and finely chop the garlic; finely chop the shallots; halve the cherry tomatoes lengthways; rinse and drain the beans; roughly chop the parsley.
- 1 can navy or cannellini beans
- 10 g fresh parsley
- 3 tbsp olive oil
Heat a sauté pan over medium with 3 tbsp olive oil. When the water boils, cook the pasta to package instructions.
Add the salt, pepper and optional chili flakes and stir; add the tomatoes and cook 3 to 4 minutes until softened.
- ½ tsp salt
- fresh cracked pepper
- chili flakes
- ¾ cup pasta cooking water
Add the beans, parsley and about 3/4 cup pasta cooking water and stir.
- ¼ cup plain-based parmesan
Grate in about a quarter cup of plant-based parmesan and stir; drain the pasta, add to the pan and fold in.
- fresh arugula
- fresh lemon juice
Plate generously and top with a handful of fresh arugula and a squeeze of lemon juice.