Rigatoni with parsley-pecan pesto and white beans
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.
In your bag
- 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
Calories: 790, Protein: 27g, Fiber: 16g, Total Fat: 36g, Monounsaturated Fat: 21g, Polyunsaturated Fat: 5g, Saturated Fat: 6g, Cholesterol: 5mg, Sodium: 760mg, Carbohydrates: 93g, Total Sugars: 9g, Added Sugars: 0g.
Contains: Milk, Tree Nuts, Wheat