1 Pot, 1 Skillet, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Immersion blender, 1 deep bowl, 1 Fine grater
1 Thaw beans. Blanch 1 minute in boiling salted water, drain, rinse and remove skins (Cooke fresh beans 7-8 minutes).
2 Peel the onion and chop finely. Peel garlic and cut into thin slices.
3 Rinse celery, trim, remove strings and cut into 5 mm (approximately 1/4 inch) cubes.
4 Rinse arugula, shake dry and remove the stems. Set 5 leaves aside. Puree remaining arugula with 1 1/2 tablespoons olive oil.
5 Cut remaining arugula into thin strips.
6 Cook the pasta according to package directions in plenty of boiling salted water until al dente. Heat the remaining olive oil in a skillet 6 minutes before end of pasta cooking time. Add onion, garlic and celery and sauté over medium heat until translucent, about 3 minutes.
7 Add beans to the skillet and sauté 2 minutes. Grate Pecorino.
8 Drain the pasta and mix with the beans. Season with salt and pepper. Mix in arugula strips and pureed arugula with oil. Sprinkle with Pecorino.