Pasta Ears with Arugula Pesto
and garlic kidney beans
6,9 / 10
ready in 12 h. 35 min.
Arugula is a nutrient-dense vegetable that is high in fiber and phytochemicals. With the pasta, pine nuts, cheese, and vegetables, this meal is full of protein, carbs, healthy fats, and nutrients.
You can use any type of pasta you prefer, such as chickpea pasta, whole-wheat pasta, or gluten-free pasta.
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- 8 cups Orecchiette pasta (or similar shaped pasta)
- 1 cup dried Kidney beans
- 0.333 cup white wine
- 0.333 cup vegetable stock
- 1 bunch Arugula
- 2 Tbsps Pine nuts
- 1 Tbsp freshly grated Parmesan
- 1 cup Spinach
- ½ cup olive oil
- 1 clove garlic cloves
Soak the kidney beans overnight.
Peel and finely chop the garlic. Heat 1 tablespoon oil and briefly sauté the garlic. Add the beans and stir in the white wine and stock and simmer for about 15 minutes, until the beans are cooked.
Cook the orecchiette according to the package instructions until al dente.
For the pesto, wash the arugula and pat dry. Chop roughly, removing any tough stalks, and puree with the pine nuts, Parmesan and a little oil. Continue processing, adding the oil in a thin stream, until the pesto is smooth and creamy. Season to taste with salt and pepper.
Wash, sort and roughly chop the spinach and add to the beans. Add the pesto and drained pasta and toss to combine. Season to taste and serve.