Farfalle with Rocket and White Beans

Ingredients for Farfalle with Rocket and White Beans

• Coarse salt and freshly ground pepper

• 350g farfalle

• 4 tablespoons (1/2 stick) unsalted butter, cut into pieces

• 4 garlic cloves, thinly sliced

• 450g baby rocket

• 1 can (450g) cannellini beans, drained and rinsed

• 80ml walnut pieces, toasted, for garnish

Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve 120ml pasta water; drain pasta.

Add 1 tablespoon butter and the garlic to the pot; cook over medium heat, stirring, until garlic is fragrant, about 2 minutes. Add rocket; toss just until wilted.

Add beans, pasta, and remaining 3 tablespoons butter; season with salt and pepper. Heat, tossing, until butter is melted and beans and pasta are warmed through, about 1 minute. Add enough reserved pasta water to create a thin sauce to coat pasta.

To serve, divide among shallow bowls, and garnish with walnuts.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.