A Martha Stewart Recipe


            Coarse salt and ground pepper

            3/4 pound gemelli or other short pasta

            1 can (15 ounces) cannellini beans, rinsed and drained

            3/4 cup crumbled fresh goat cheese (3 ounces)

            3 tablespoons olive oil

            2 tablespoons red-wine vinegar

            2 teaspoons Dijon mustard

            1 bunch arugula (8 ounces), torn

            1/2 small red onion, thinly sliced


In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. In a large bowl, toss pasta with beans and goat cheese.

Make dressing: In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.) To serve, toss pasta mixture with dressing, arugula, and onion.