Rigatoni with parsley-pecan pesto and white beans

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

Rigatoni with parsley-pecan pesto and white beans

Customer Favorite

Rigatoni with parsley-pecan pesto and white beans

Soy-Free, Vegetarian, Protein Plus

2 Servings, 700 Calories/Serving

20 Minutes

Our house-made pesto, plus fresh lemon zest and peppery arugula, all lend bold flavor to this vegetarian supper, ready in about 20 minutes.

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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.
  • 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

Nutrition per serving

Calories 700, Total Fat 31g (40% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 580mg (25% DV), Total Carb. 83g (30% DV), Fiber 14g (50% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 25g
Contains: Milk, Tree Nuts, Wheat


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

Wash produce before use


Cook the rigatoni

Bring a medium sauce pot of generously salted water to a boil. Add the rigatoni and cook until tender, 10 to 12 minutes. Drain, reserving 1 cup pasta cooking water.
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

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion and as many chile flakes as you like, season with salt, and cook, stirring occasionally, until the onion is softened and beginning to caramelize, 5 to 6 minutes.
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.


Transfer the rigatoni to individual bowls, top with the Parmesan, and serve.

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.

Kids can!
  • Rinse the beans.
  • Juice the lemon.
  • Top the pasta with the Parmesan.
  • Set the table.
  • Compliment the cook.