Campanelle with White Beans, Lemon, and Burrata Recipe

Campanelle with White Beans, Lemon, and Burrata Recipe

  • 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)
  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.
  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.
  3. Transfer pasta to a serving bowl or platter. Using your hands, tear burrata over pasta and drizzle with more oil. Serve immediately.
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