Photo by Danny Kim, food and prop styling by Ali Nardi
Recipe information
Yield
Serves 6
Ingredients
2
lemons, zested, juiced
4
cups baby arugula, chopped
1
(15-ounce) can white beans, rinsed, drained
1
/4 cup drained capers
1
teaspoon crushed red pepper flakes
1
/4 cup extra-virgin olive oil, plus more for serving
1
/2 teaspoon kosher salt, plus more to taste
1
pound campanelle (or other short pasta)
8
ounces burrata (or fresh mozzarella)
Need to make a substitution?
Preparation
Step 1
Combine lemon zest, lemon juice, arugula, beans, capers, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt in a large bowl.
Step 2
Cook campanelle in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to bean mixture. Stir vigorously and add pasta cooking liquid as needed to fully coat. Season with salt.
Step 3
Transfer pasta to a serving bowl or platter. Using your hands, tear burrata over pasta and drizzle with more oil. Serve immediately.