Friday, January 17, 2014
Penne with White Beans, Bacon and Arugula
1/2 lb penne, cooked, with about 1/2 c pasta water reserved
3/4 c chicken broth
3 slices thick-sliced bacon, chopped
1 onion, diced
1 T minced garlic
1 15 oz can cannellini beans
1 T lemon juice
1 bag (about 4 cups) arugula
cheese to garnish
Cook the bacon until crispy, about 5 minutes. Add in the onion, then cook for about 5 minutes until softened. Add in the garlic, then the beans, 1/2 t salt, and chicken broth. Mash up some of the beans, and stir for a few minutes while the sauce comes to a simmer. Add in the cooked, drained pasta and the pasta water, then cook for a few minutes tossing. Add in the lemon juice and the arugula, cook until the pasta all comes together. Garnish with cheese and serve.
I have been eating the leftovers, and it is still delicious the next day :).