1/4 cup extra-virgin olive oil, plus more for serving
1/2 teaspoon kosher salt, plus more to taste
1 pound campanelle (or other short pasta)
8 ounces burrata (or fresh mozzarella)
Directions
Combine lemon zest, lemon juice, arugula, beans, capers, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt in a large bowl.
Cook campanelle in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to bean mixture. Stir vigorously and add pasta cooking liquid as needed to fully coat. Season with salt.
Transfer pasta to a serving bowl or platter. Using your hands, tear burrata over pasta and drizzle with more oil. Serve immediately.
