In order to bring you the best organic produce, some ingredients may differ from those depicted.
Rigatoni with parsley-pecan pesto and white beans
2 Servings, 700 Calories/Serving
Our house-made pesto, plus fresh lemon zest and peppery arugula, all lend bold flavor to this vegetarian supper, ready in about 20 minutes.
In your bag
- 10 ounces rigatoni
- 1 red onion
- 2 cups cooked white beans
- 1 lemon
- 1 teaspoon red chile flakes (optional)
- ¼ pound baby arugula
- Sunbasket parsley-pecan pesto (parsley - pecans - fresh garlic - olive oil - salt - black pepper)
- ½ cup shaved Parmesan
Calories: 700, Protein: 25g, Fiber: 14g, Total Fat: 31g, Monounsaturated Fat: 18g, Polyunsaturated Fat: 4.5g, Saturated Fat: 5g, Cholesterol: 5mg, Sodium: 580mg, Carbohydrates: 83g, Total Sugars: 5g, Added Sugars: 0g.
Contains: Milk, Tree Nuts, Wheat
Wash produce before use
Cook the rigatoni
While the water heats and the rigatoni cooks, prepare the remaining ingredients and the sauce.
Prep the remaining ingredients
- Peel and thinly slice the red onion.
- Rinse the white beans.
- Zest the lemon.
- Juice the lemon; measure out 2 tablespoons juice.
Cook the sauce
Add the beans and reserved pasta cooking water and season with pepper. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the liquid is slightly thickened, 5 to 6 minutes. Stir in the arugula, rigatoni, pesto, and lemon zest and juice and cook until the arugula wilts, 1 to 2 minutes. Remove from the heat and season to taste with salt.
Chef’s tip: To serve the meal, you can either follow Step 3 as written, or stop after the beans have thickened, then stir in the lemon zest and juice and season to taste with salt. Set out the beans, rigatoni, arugula, pesto, and Parmesan and let everyone assemble their own pasta as they please.
- Rinse the beans.
- Juice the lemon.
- Top the pasta with the Parmesan.
- Set the table.
- Compliment the cook.