Categories: Sides
Ingredients
- 1 lb. rotini or penne
- 2 1/2 cups packed baby arugula
- 3/4 cup grated Parmesan
- 3/4 cup unsalted sunflower seeds
- 5 garlic cloves
- Zest and juice of 1 medium lemon, divided
- 1 tsp salt
- 1/2 cup olive oil
- 15 oz. can white beans, rinsed
- 1 cup slivered sun-dried tomatoes
- 1/3 cup finely chopped red onion
- Black pepper to taste
Directions
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Bring a large pot of water to a boil. Cook pasta as directed.
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Meanwhile, combine arugula, Parmesan, sunflower seeds, garlic, lemon zest, and salt in a food processor; process until smooth. With the motor running, add lemon juice and oil; process until combined.
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Reserve 1/2 cup cooking water, then drain the pasta. Transfer the pasta to a large bowl and add the pesto, beans, sun-dried tomatoes, onion and pepper; toss to combine. Add just enough of the reserved pasta-cooking water to get a creamy consistency; toss to coat.