In a skillet, heat 2 tablespoons olive oil over medium. Stir in the panko, season with salt and pepper, and cook, stirring frequently and shaking the pan, until toasted and golden, about 3 minutes. Transfer seasoned panko to a paper-towel-lined plate, then wipe out the skillet.
6 Tbsp Olive oil, 2/3 cup Panko bread crumbs
Add another 2 tablespoons olive oil to the skillet and heat over medium. Add the onion, garlic, and crushed red pepper, season with salt and pepper, and cook, stirring frequently, until softened, about 4 minutes.
1 ea Yellow onion, minced, 4 cloves Garlic, minced, 1/2 tsp Red pepper, crushed
Add the tomato paste and stir until darkened and mixture is combined, about 3 minutes.
1/3 cup Tomato paste
Stir in beans, heavy cream, sun-dried tomatoes, and ⅓ cup water, and simmer, stirring occasionally, until flavors meld, about 5 minutes. Stir in half the cheese, then season to taste with salt and pepper.
28 oz Cannellini beans, rinsed, 1 cup Heavy cream, 1/2 cup Sun-dried tomatoes, chopped, 2/3 cup Parmesan cheese, grated
In a medium bowl, toss the arugula with the seasoned panko, lemon zest, and juice, plus the remaining ⅓ cup cheese and 2 tablespoons olive oil; season with salt and pepper. Pile the greens at the center of the bean mixture.
4 cups Baby arugula, rinsed, 1 ea Lemon, zest and squeeze juice