Campanelle With White Beans Lemon And Burrata Recipes

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CAMPANELLE WITH WHITE BEANS, LEMON, AND BURRATA



Campanelle with White Beans, Lemon, and Burrata image

Provided by Julia Turshen

Categories     Cheese     Pasta     Vegetarian     Kid-Friendly     Healthy     Low Cholesterol     Small Plates

Yield Serves 6

Number Of Ingredients 9

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)

Steps:

  • Combine lemon zest, lemon juice, arugula, beans, capers, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt in a large bowl.
  • 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.
  • Transfer pasta to a serving bowl or platter. Using your hands, tear burrata over pasta and drizzle with more oil. Serve immediately.

CAMPANELLE PASTA WITH BURRATA CHEESE, SPINACH, LEMON, AND TOASTED ALMONDS



Campanelle Pasta with Burrata Cheese, Spinach, Lemon, and Toasted Almonds image

Categories     Cheese     Citrus     Garlic     Leafy Green     Nut     Pasta     Vegetarian     Quick & Easy     Mozzarella     Almond     Fall     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1 pound campanelle (trumpet-shaped pasta) or fusilli (spiral-shaped pasta)
2 tablespoons (1/4 stick) butter
1/3 cup olive oil
2 large garlic cloves, minced
1/4 cup lemon juice
1 teaspoon finely grated lemon peel
1 6-ounce package baby spinach (about 4 cups)
3/4 cup sliced almonds, toasted
1 pound burrata cheese, cut into 1-inch chunks

Steps:

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
  • Meanwhile, melt butter with oil in heavy large skillet over medium heat. Add garlic; sauté until soft, about 2 minutes. Add lemon juice and lemon peel. Drain pasta; transfer to large bowl. Place spinach and almonds atop hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted, about 1 minute. Divide pasta among plates. Top with burrata cheese, sprinkle with salt and pepper, and serve.

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