Pasta with White Beans and Arugula

Ingredients:

1 16-ounce package bow-tie pasta
1 19-ounce can cannellini beans, rinsed and drained
1 8.5-ounce jar sun-dried tomatoes with herbs in oil, drained and chopped
1 5-ounce package fresh arugula, thoroughly washed
4 ounces of crumbled feta or ricotta cheese
1/4 cup chopped fresh basil
2 tablespoons fresh lemon juice Click to see savings
2 tablespoons olive oil
1/2 teaspoon salt
 
 
Directions:
  1. Cook pasta according to package directions; drain. Stir together beans and next 7 ingredients in a large bowl. Stir in hot cooked pasta until blended.
  2. Serve hot or cold. 
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Cooking With Crevolyn
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