1 pound uncooked orecchiette (preferably whole grain)
2 tablespoons extra-virgin olive oil
Cooking spray or a little extra-virgin olive oil
3 garlic cloves, minced
¾ cup chopped sun-dried tomatoes, packed without oil
¼ teaspoon crushed red pepper
1 (15-ounce) can cannellini beans, rinsed and drained
3 cups trimmed arugula or baby spinach
1 cup fresh basil leaves, coarsely chopped (1-ounce package)
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
5 tablespoons pine nuts, toasted
¼ cup (1 ounce) grated Parmigiano-Reggiano cheese
Steven Petusevsky