Quickly wilted arugula, canned beans, and toasted walnuts add heft to this vegetarian main course. Try spinach in place of arugula and pine nuts instead of walnuts.

Prep time: 10 minutes, Total time: 25 minutes

Ingredients

• Coarse salt and freshly ground pepper
• 12 ounces farfalle
• 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
• 4 garlic cloves, thinly sliced
• 1 pound baby arugula
• 1 can (15 1/2 ounces) cannellini beans, drained and rinsed
• 1/3 cup walnut pieces, toasted, for garnish

Directions
1 Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water; drain pasta.

2 Add 1 tablespoon butter and the garlic to the pot; cook over medium heat, stirring, until garlic is fragrant, about 2 minutes. Add arugula; toss just until wilted.

3 Add beans, pasta, and remaining 3 tablespoons butter; season with salt and pepper. Heat, tossing, until butter is melted and beans and pasta are warmed through, about 1 minute. Add enough reserved pasta water to create a thin sauce to coat pasta.

4 To serve, divide among shallow bowls, and garnish with walnuts.

Makes 4 servings.

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Excerpted from Everyday Food: Fresh Flavor Fast by Martha Stewart Living Copyright © 2010 by Martha Stewart Living. Photo Copyright © 2010 by Kana Okada. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.