1 Soak the kidney beans overnight.
2 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.
3 Cook the orecchiette according to the package instructions until al dente.
4 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.
5 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.