Rigatoni with parsley-pecan pesto and white beans | Sunbasket
Fresh lemon zest, peppery arugula, and our housemade pesto lend bright flavor to this bold but fast vegetarian supper.
Ingredients
- 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
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