Ingredients & Directions

8 oz. package or 3 cups vegetable-based Rotini pasta
(We used red lentil, beet, sweet potato & carrot)
¼ cup lemon juice
½ Tsp sea salt
2 tbsp red pepper flakes (less for less heat)
1 tsp dried tarragon
1 ½ lbs. large shrimp, peeled and deveined
2 tbsp stone ground brown mustard
1 ½ tsp fresh minced garlic
½ tsp black pepper
¼ cup olive oil
1 large jalapeno, diced
3 cups baby arugula
14 oz canned no-salt cannellini beans, rinsed and drained
2 small sweet Vidalia onions
2 tbsp capers
¼ cup pine nuts

Mix lemon juice, sea salt, red pepper flakes and tarragon together and toss with shrimp. Cook pasta according to directions and drain. Set aside. Combine mustard, garlic, black pepper and olive oil in a small bowl. Heat a non-stick skillet over medium heat, sauté diced jalapeno for 4 minutes. Add shrimp to pan and cook for 2-3 minutes until pink, turning once. Add the mustard garlic sauce mixture from above. Add arugula, cannellini beans, sweet onion, capers and pine nuts. Add pasta, toss and serve.

Serving size: 4 servings of 2 cups each
Recipe by: Rick Souders