Jess Marra for Heyday: Cannellini Vodka Pasta Salad

Summer's here and you know what that means! Picnics! This pasta salad with Tomato Alla Vodka Cannellini beans and Flour & Water pasta makes for the perfect picnic meal. Whip it up in under an hour, enjoy right away, or pack it up for a meal in the sun later! 

INSTRUCTIONS

1. Bring a large pot of heavily salted water to a boil. While waiting for the water to boil, prep ingredients. Dice garlic and shallot, slice tomatoes into quarters, and set aside. 

2. Cook pasta until al dente, about 10 minutes. 

3. Meanwhile, heat a large saucepan with enough olive oil to lightly coat the bottom. When the oil is hot, carefully add garlic, shallot, and red pepper flakes. Sauté until lightly browned and fragrant.

4. Add in cannellini beans and simmer on low heat. When the pasta is cooked, immediately transfer into the saucepan.

5. Turn off the heat and add in arugula, cherry tomatoes, and pecorino. Mix until combined. The mixture will still be hot and soften the arugula as you mix. Season with salt and pepper.

6. Serve, garnishing with another dusting of fresh grated pecorino. Enjoy!