2 cups hot cooked cavatappi pasta 2 cups packed arugula 1 cup unsalted canned cannellini beans, rinsed and drained 1 1/2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1/8 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1 ounce shaved Asiago cheese

Combine hot cooked pasta, arugula, cannellini beans, olive oil, lemon juice, salt, and pepper. Top with shaved Asiago cheese