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

20-Minute Meal

Rigatoni with parsley-pecan pesto and white beans

Soy-Free, Vegetarian, Protein Plus

2 Servings, 790 Calories/Serving

20 Minutes

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.

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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.
  • 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
  • Sunbasket parsley-pecan pesto (parsley - pecans - fresh garlic - olive oil - salt - black pepper)
  • ¼ cup shaved Parmesan

Nutrition per serving

Calories 790, Total Fat 36g (46% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 760mg (33% DV), Total Carb. 93g (34% DV), Fiber 16g (57% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 27g
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 just tender, 10 to 12 minutes. Drain, reserving ¾ cup pasta cooking water.
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

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until softened and beginning to caramelize, 4 to 5 minutes. Stir in the garlic and as much Aleppo chile as you like and cook until fragrant, 1 to 2 minutes.
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.


Transfer the rigatoni to individual bowls. Top with the Parmesan and serve.

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.