Campanelle with White Beans, Lemon, and Burrata

Bring a large pot of salted water to a boil. Add 454g campanelle pasta and cook until al dente, about 1–2 minutes before package time.

Meanwhile, heat 46g olive oil in a large pan over medium heat. Add 800g baby spinach and sauté until wilted, about 2 minutes.

Stir 1g rinsed white beans, 50g capers, 5g chili flakes, and 3g salt into the spinach. Cook 1 minute more.