Shells with Creamy Cannellini Beans and Arugula

Shells with Creamy Cannellini Beans and Arugula.

Shells with Creamy Cannellini Beans and Arugula


For 4 Person(s)

For the Pasta:

  • 2 19oz cans cannellini beans, drained and rinsed
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon red pepper flakes
  • 3 cloves garlic, sliced
  • 1 pound dried shells or any small cut pasta you prefer
  • 1 pint cherry tomatoes, sliced in half
  • 1 teaspoon salt
  • 5 ounces fresh arugula


  1. Empty the cannellini beans into 2 separate bowls. Using a potato masher or a spoon, mash the beans in one of the bowls. Set aside.
    *You may also purée the beans
  2. Put a large skillet over a medium flame and heat the oil. Add the red pepper flakes and garlic and cook until they garlic is fragrant, about 30 seconds.
  3. Drop the pasta into generously salted boiling water.
  4. Add the tomatoes and salt. Cook until they begin to break down, about 5 minutes.
  5. add the mashed and whole beans to the pan along with 1/2 cup of pasta water to loosen the mashed beans. Cook for an additional 5 minutes. If the Pan seems dry add another 1/2 cup of pasta cooking water.
  6. Add the arugula to the pan and cook until just wilted.
  7. Drain the pasta and add it to the pan. Toss over high heat for 1-2 minutes. Serve in warm bowls with an extra drizzle of extra virgin olive oil.




Saturday, 30 May 2020
Perfect meal for my family....did add fresh rosemary. - sdg13
Wednesday, 27 May 2020
Excellent and super authentic! -