
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
- 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
Wash produce before use
1
Cook the pasta
2
Toast the pine nuts
3
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.
4
Cook the leeks and white beans
5
Assemble the pasta
Serve