Campanelle With White Beans, Lemon, And Burrata

• 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.

lemons, baby arugula, white beans, capers, red pepper, extravirgin olive oil, kosher salt, campanelle, burrata

Taken from www.epicurious.com/recipes/food/views/campanelle-with-white-beans-lemon-and-burrata-56389795 (may not work)