Cavatappi with Arugula and Cannellini Beans by
Source: Cooking Light
Ingredients
2 cups hot cooked cavatappi pasta
2 cups packed arugula
1 cup unsalted canned cannellini beans, rinsed and drained
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 ounce shaved Asiago cheese
Instructions
Combine hot cooked pasta, arugula, cannellini beans, olive oil, lemon juice, salt, and pepper. Top with shaved Asiago cheese
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