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

1. Bring a large pot of water to a boil. Cook pasta as directed.

2. 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.

3. 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.

Email to a friend | Print this recipe | Back