3/4 pound rigatoni
4 cups baby arugula
15-ounce can cannellini beans
1 lemon (zest and juice)
2 tablespoons extra-virgin olive oil, divided
1 teaspoon salt
3/4 cup grated Pecorino (or Parmesan) cheese, plus more for serving (optional)
Fresh ground black pepper
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.