Rigatoni with parsley-pecan pesto and white beans
Vegetarian, Soy Free
Contrary to popular belief, pesto isn’t always made with basil. It gets its name from an action rather than an ingredient—pestare, Italian for “to pound” (think mortar and pestle). This pesto blends parsley and pecans, for a robust partner to the white beans, bright lemon zest, and peppery arugula tossed with the rigatoni.
- 5 ounces rigatoni
- 1 red onion
- Peeled fresh garlic
- 1 cup cooked white beans
- 1 lemon
- ½ teaspoon Aleppo chile flakes (optional)
- 2 ounces baby arugula
- Sun Basket parsley-pecan pesto (parsley - pecans - fresh garlic - olive oil - salt - black pepper)
- ¼ cup shaved Parmesan
Cook the rigatoni
While the rigatoni cooks, prepare the remaining ingredients and the sauce.
Prep the remaining ingredients
- Peel and thinly slice the red onion.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Rinse the white beans.
- Zest and juice the lemon; measure out 1 tablespoon 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 until the liquid is slightly thickened, 2 to 4 minutes. Add the rigatoni, arugula, pesto, and the lemon zest and juice, and cook, stirring, until the arugula wilts, 1 to 2 minutes. Remove from the heat and season to taste with salt.
Chef’s Tip Garlic can turn bitter if it’s cooked for more than 1 to 2 minutes over medium-high heat, so in step 3, be sure to have the white beans and pasta water at the ready before the garlic goes into the pan.
Nutrition per serving: Calories: 790, Protein: 27g, Total Fat: 36g, Monounsaturated Fat: 21g, Polyunsaturated Fat: 5g, Saturated Fat: 6g, Cholesterol: 5mg, Carbohydrates: 93g, Fiber: 16g, Sugar: 9g, Added Sugars: 0g, Sodium: 760mg
Contains: tree nuts, milk, wheat