Nancy posted this recipe about a year ago. While going through some of my menu's past, I found it.
I made it again tonight... and this time, I served it warm. I let the warm pasta wilt the arugula and melt the goat cheese a little... I also cooked up some bacon and chopped up a rotisserie chicken and threw that in. I reserved some of the bacon grease and caramelized the red onion just a bit. It was so good!
The original post (here) also recommended you double the dressing. I didn't, and I wish I had! So, go ahead, double the dressing! You don't have to use it all, if you don't think you need it as you taste it.
- Coarse salt and ground pepper
- 3/4 pound gemelli or other short pasta
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 3/4 cup crumbled fresh goat cheese (3 ounces)
- 3 tablespoons olive oil
- 2 tablespoons red-wine vinegar
- 2 teaspoons Dijon mustard
- 1 bunch arugula (8 ounces), torn
- 1/2 small red onion, thinly sliced
- In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. In a large bowl, toss pasta with beans and goat cheese.
- Make dressing: In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.) To serve, toss pasta mixture with dressing, arugula, and onion.
Recipe and Photo, Martha, Everyday Food, June 09