The pasta with arugula pesto and cannellini beans is a quick and simple dish to prepare. At my house, it came about by chance, one of those “open the fridge and cook” moments, but the final result was so good that I decided to share it with you: the delicacy of the cannellini beans and the slightly bitter taste of the arugula are a perfect match. Try the pasta with arugula pesto and cannellini beans; you’ll surely enjoy it!
Don’t miss out
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 6 oz short pasta
- 5.6 oz canned cannellini beans
- 1/8 cup pine nuts (or other nuts of your choice)
- 1 tbsp extra virgin olive oil
- 4 cups arugula
- to taste salt
Tools
- 1 Salad Spinner
- 1 Kenwood Hand Blender
- 1 Pasta Pot
Steps
Wash the arugula and dry it in a salad spinner. Transfer it to the blender cup with the cannellini beans, oil, and pine nuts, and blend to achieve a nice creamy consistency.
Boil the pasta in plenty of salted water, drain it al dente, and toss it with the arugula and cannellini pesto. Serve the pasta hot.
Notes
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