In order to bring you the best organic produce, some ingredients may differ from those depicted.

Rigatoni with white beans and arugula

Soy-Free, Vegetarian

2 Servings, 700 Calories/Serving

30 Minutes

This is Chef Justine’s California-inspired riff on the classic combination of pasta e fagiole, pasta and beans. Lighter than classic Italian versions, which often include sausage or pancetta, hers uses arugula to deliver a spicy bite, plus crumbled ricotta salata for a punchy, salty finish.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

¼ pound rigatoni
Fresh thyme
¼ cup pine nuts
2 leeks
2 garlic cloves
½ teaspoon Aleppo chili powder (optional)
1 lemon
1 cup white beans
¼ cup ricotta salata
2½ ounces baby arugula

Nutrition per serving

Calories 700, Total Fat 30g (38% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 25mg (8% DV), Sodium 610mg (27% DV), Total Carb. 82g (30% DV), Fiber 14g (50% DV), Protein 23g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the pasta

Bring a pot of salted water to a boil. Add the rigatoni and 2 sprigs of thyme and cook, stirring occasionally, until just tender, 8 to 10 minutes. Drain, reserving 1 cup cooking water. Discard the thyme sprigs. Cover the rigatoni and keep warm. While the rigatoni cooks, toast the pine nuts.

Toast the pine nuts

In a dry frying pan over medium heat, toast the pine nuts, stirring frequently, until fragrant and beginning to brown, 4 to 6 minutes. Transfer to a small bowl to cool. Meanwhile:

Prep the vegetables

Remove the root end and any tough green portion of the leek. Cut the leek in half lengthwise then crosswise into thin half-moons slices. Rinse and pat dry.
Coarsely chop the garlic.
Pick the thyme leaves from the remaining sprigs and coarsely chop. Discard the stems.
Zest and juice the lemon.
Rinse the beans.
Crumble the ricotta salata.

Cook the leeks and white beans

In the same pan used to toast the pine nuts, over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the leeks, garlic, and as much Aleppo pepper as you like. Season with salt. Cook until the leeks are tender, 5 to 6 minutes. Add the beans and chopped thyme and cook until the beans are warmed through, 2 to 3 minutes.

Assemble the pasta

Add the drained rigatoni to the beans with ¼ cup reserved cooking water. Add the arugula and toss until wilted, 1 to 2 minutes. If the pasta seems dry, add more cooking water. Remove the pasta from the heat. Stir in the lemon zest, juice, and the toasted pine nuts.

Serve

Transfer the pasta to individual bowls. Garnish with the crumbled ricotta salata and serve.

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