Rocket Bean Pasta

So apparently in other parts of the world, arugula is called rocket. Not sure where that came from but it sure is easier to say (and spell) than arugula. Anyway. I had a ton of it it was growing pretty giant in my garden. So I needed something quick to put it in. Most recipes I found involved pasta. But with a boyfriend on a high protein diet, it needed to have something else. This recipe actually fit the bill. And surprisingly, he was okay with how much pasta there actually was. 

Ingredients

- 1 lb box of short pasta, preferably not with a big hole in the middle

- 2 15oz cans of white beans

- half a red onion

- 5oz of plain goat cheese

- 2 large handfuls of arugula

- s&p

- 2 TBL EVOO

- 2 TBL red wine vinegar

- 1 tsp Dijon mustard

1. Cook pasta until al dente. Drain and rinse with cold water (This is a cold pasta dish). Put in a bowl and put in the fridge while you prep the rest of the stuff. 

2. Chop the onion into bit size pieces. Tear the arugula into bit size pieces.  Crumble the goat cheese.  Drain and rinse the beans.

3. Mix the olive oil, vinegar and mustard in a small bowl. Use a fork to make sure it's all well mixed. 

4. Pull the pasta out of the fridge. Add the arugula, beans, onion, goat cheese and dressing. Season with s&p. Mix well and serve. 

Everything in this dish works well and is pretty well balanced, flavor wise. And the boyfriend liked it because of the protein and raw veggies added to what would have been a mountain of carbs. It's definitely a unique pasta dish that has a little punch.   Enjoy!