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Campanelle with White Beans, Lemon, and Burrata

Julia Turshen
  • minutes
  • Serves 6

INGREDIENTS

4 cups

Baby arugula

2

Lemons

1 15 ounce can

White beans

1/4 cup

Capers

1 lb

Campanelle

1/2 tsp

Kosher salt

1 tsp

Red pepper flakes

1/4 cup

Olive oil, extra-virgin

8 oz

Burrata