Sautéed White Beans & Arugula with Capers & Pine Nuts

Name: Sautéed White Beans & Arugula with Capers & Pine Nuts
Ingredients: 2½ Tbsp (20 g) pine nuts; 2 Tbsp (60 ml) olive oil; 2 garlic cloves, chopped; 2 cups (330 g) cooked white beans, drained (see Step 1 for detailed instructions); 1 bunch arugula, trimmed and roughly chopped (or a couple handfuls of baby spinach); Pinch of salt (see Note above); Freshly ground black pepper; 1 pinch of red chile flakes; Juice of 1 lemon, divided; 1½ Tbsp (15 g) salt-packed capers, rinsed; Zest of 1 lemon; Several basil leaves, cut into thin slivers; Extra virgin olive oil for serving; Step 2 In a small dry skillet, toast the pine nuts over medium heat until fragrant and golden, 2 to 3 minutes. Remove from the heat and set aside.

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Packed with nutrition, white beans and arugula are the heart of this fast and easy side dish with capers and pine nuts.

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Ingredients

2½ Tbsp (20 g) pine nuts
2 Tbsp (60 ml) olive oil
2 garlic cloves, chopped
2 cups (330 g) cooked white beans, drained (see Step 1 for detailed instructions)
1 bunch arugula, trimmed and roughly chopped (or a couple handfuls of baby spinach)
Pinch of salt (see Note above)
Freshly ground black pepper
1 pinch of red chile flakes
Juice of 1 lemon, divided
1½ Tbsp (15 g) salt-packed capers, rinsed
Zest of 1 lemon
Several basil leaves, cut into thin slivers
Extra virgin olive oil for serving
Step 2 In a small dry skillet, toast the pine nuts over medium heat until fragrant and golden, 2 to 3 minutes. Remove from the heat and set aside.