
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Rigatoni with white beans and wild arugula
Vegetarian
2 Servings, 700 Calories/Serving
25 Minutes
This is Chef Justine’s California-inspired riff on the classic combination of pasta and beans. It’s lighter than the classic Italian versions, which often include sausage or pancetta. Here she uses wild arugula to deliver a spicy bite and crumbles in some ricotta salata for a punchy, salty finish.
In your bag
- 4 sprigs fresh thyme
- Rigatoni
- ¼ cup pine nuts
- 2 leeks
- 2 garlic cloves
- 1 lemon
- ¼ cup ricotta salata
- 1 cup white beans
- drained and rinsed
- ½ teaspoon Aleppo chili powder
- 4 cups wild 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 15g (54% DV), Protein 24g
Instructions
Wash produce before use
1
Cook the pasta
While the pasta cooks, toast the nuts and prep the rest of the ingredients.
2
Toast the pine nuts
3
Prep the vegetables
- Remove the root end and tough green portion of the leek. Cut the leek in half lengthwise and then into thin half-moon slices. Rinse and pat dry.
- Chop the garlic.
- Chop the remaining thyme leaves.
- Zest and juice the lemon.
- Crumble the ricotta salata.
- Rinse the beans.
4
Assemble the pasta
Serve