While reading my copy of The 50 Best Cooking For Two Recipes: Tasty, fresh, and easy to make!, I noticed the recipe for Arugula Cavatelli on page 31 and realized I had never cooked with Arugula before. The only changes I made was using a different pasta shape – finding cavatelli locally would have been impossible and most any high quality pasta shape will work. I used white beans I had prepped awhile back in my slow cooker and froze, instead of canned beans.
The e-book is affordable at $2.99, easy to use and has plenty of ideas for smaller meals that are overall gourmet. Our dish we tried was vegetarian, the book also covers meat.
- 8 ounces shaped pasta
- ¼ cup extra virgin olive oil
- 1 tsp garlic, minced (2 cloves)
- 1¾ cups cooked white beans or 15 ounce can, rinsed and drained
- 2 cups arugula leaves
- ½ cup grated Parmesan cheese
- Salt and ground black pepper to taste
Bring a large pot of water to a boil, cook pasta for time on package.
Meanwhile heat a large skillet over medium-high, add the garlic and stir till golden. Turn off the heat and add in the beans, tossing to coat. Drain the pasta, add it and arugula to the skillet, toss gently with e Parmesan cheese, the heat will wilt the leaves. Season to taste and serve.
Serves 2 + a toddler.
FTC Disclaimer: We received a copy for review.