Arugula, with Pasta & Beans

I suppose it has something to do with winter, but I realized the other night that I've hardly been posting any recipes this year.  (Yikes!  I had no idea!)  My apologies.  It isn't that I haven't been cooking, it's just that I am not really inspiried during the late winter, and do you really want to know how many times we eat spaghetti with meat sauce?

Husband and I have been trying to eat a little more healthfully as of late, and those recipes seem kind of boring, too.  But then I thought, my boring might be useful to someone else.  So here we are.  A vegetarian dish with pasta and beans (complete protein) and the first of the year's arugula - I love arugula - which comes together in less than 15 minutes, makes a nice lunch, and can be eaten hot, cold, or at room temperature.  It makes a nice thing to take along in one's lunchbox.  In fact, I packed it for Husband today, so I hope he's enjoying it.

This is another recipe to show how a few staple pantry items (pasta, beans, roasted red peppers) can come together with even the earliest crop of local greens.

Arugual with Farfalle & Beans - serves 4

1/2 pound farfalle or other small pasta shape
2 cans white beans, drained and rinsed
1 (12 ounce) jar roasted red peppers, roughly chopped
1 large bag (8 cups or so, 4 hands full) arugula or other nice peppery green, rinsed in several changes of water
1 tbsp good, tasty extra virgin olive oil
freshly cracked pepper
salt
2 tsp lemon juice

Cook the farfalle according to package directions, drain and set aside.  Place a large pot over medium heat and add the beans and roasted red peppers, and arugula.  Drizzle with the olive oil, salt and pepper, and lemon juice.  Turn the 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.  This dish can be eaten hot, cold, or at room temperature.  It's very good for you.