Introduction
Discover the delightful combination of farfalle pasta with arugula and white beans. This recipe offers a balance between rich flavors and fresh ingredients, perfect for an appetizing meal that’s as easy to prepare as it is delicious.
Tips for this Recipe
To ensure the best results, be mindful of the cooking time for farfalle and arugula. Overcooking can lead to a loss in texture that doesn’t suit this dish’s refined flavors. Also, consider infusing your butter with garlic for an elevated taste.
Why you will love this recipe
Farfalle pasta with arugula and white beans stands out as a nutrient-packed, satisfying meal. The creamy texture from the beans complements the slightly peppery bite of arugula while the butter adds richness without overpowering delicate flavors.
Ingredients
- Coarse salt and freshly ground pepper
- 12 ounces farfalle pasta
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
- 4 garlic cloves, thinly sliced
- 1 pound baby arugula
- 1 can (15 1/2 ounces) cannellini beans, drained and rinsed
Advised Equipments
For this recipe, you’ll need: – Large Pot with Lid
– Colander
– Chef’s Knife
– Cutting Board
– Measuring Cups & Spoons
– Wooden Spoon
– Salad Spinner (though not crucial)
– Mixing Bowls (2 sizes)
History of the Recipe
Farfalle with Arugula and White Beans is a modern twist on traditional Italian pasta dishes. While farfalle, or “butterfly” pasta, dates back to the 19th century in Italy as part of Pasta’s rich history, this combination has gained popularity for its health benefits and ease of preparation.
Fun Facts about This Recipe
Did you know? Arugula, often called rocket in other parts of the world, is not just a garnish but an integral part of this recipe. It adds a unique flavor that balances the heartiness of farfalle and creaminess from white beans. Additionally, cannellini beans are a staple in Mediterraneinas and have been enjoyed for centuries for their nutritional value.