Ingredients
- 6 ozs Farfalle (dry)
- 2 tbsps Extra Virgin Olive Oil
- 1/2 Lemon (juiced)
- 3 tbsps Parmigiano Reggiano (finely grated, plus extra shaved for garnish)
- 1 tbsp Capers
- 1 cup Cannellini Beans (cooked)
- 3/4 tsp Chili Flakes
- 2 cups Arugula
Directions
- Cook the pasta according to package directions.
- Add the drained pasta back to the pot it was cooking in. Add the remaining ingredients and stir well to combine.
- Serve, add more garnish if desired, and enjoy!