8 oz. elbow macaroni
1 7-8 oz. jar purchased basil pesto
1/4 cup red wine vinegar
1/2 tsp. kosher salt
2 15 oz. cans cannellini beans, rinsed and drained
1/2 5 oz. package baby arugula (3 cups)
2 oz. Parmesan cheese
1/4 cup pine nuts, toasted
Cook macaroni according to package directions. Drain and rinse well under cold water; set aside.
In a large bowl stir together pesto, vinegar, and salt. Add beans, cooked macaroni, arugula, half of cheese, and half of the pine nuts. Toss well. Serve at once or cover and chill up to 6 hours. Top with remaining cheese and pine nuts before serving.
Makes 10 servings
Recipe from Better Home and Gardens August 2013 issue
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