1/2 pound farfalle or other pasta shape
1/2 lb fresh shiitakes, stems removed, thinly sliced
2 cans white beans, drained and rinsed
1 (12 ounce) jar roasted red peppers, roughly chopped
1 large bag (8 cups or so) arugula, stems removed, rinsed well
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
2 teaspoons fresh lemon juice
- Cook the farfalle according to package directions, drain and set aside.
- While pasta is cooking, place a large pot over medium heat, add olive oil and shiitakes, cover, and cook about 10 minutes, stirring occasionally until mushrooms are soft. Add beans, red peppers, salt and pepper, and heat through. Add the arugula and lemon juice and stir gently.
- Turn heat off and dump the still-hot drained pasta on top and allow to sit for a few minutes, until the arugula has wilted. Toss everything with tongs and taste to correct seasoning. Drizzle with additional olive oil if desired.